Creamy Roasted Pepper Soup with Kale and White Beans
- Number of Servings: 8
Ingredients
5 small yellow bell pepper -- roasted, peeled and deseeded 5 cups white beans, cooked 6 cups kale -- stems removed and diced 3 cups water 1 large yellow onion -- diced 5 cloves garlic -- minced 2 cups celery -- diced 12 1/3 ounces tofu -- drained, 1 box salt -- to taste freshly ground pepper -- to taste 1 tablespoon dried herbs de provence 1 tablespoon extra virgin olive oil 2 whole bay leaf
Roast and peel the bell peppers. Blend together with the tofu in food
processor or blender until smooth.
Heat 3 cups of water in a stockpot. Add kale and steam until tender.
Saute garlic and onion in a pan with olive oil.
Add tofu mixture, garlic and onion and white beans to the kale. Add dried
herbs, salt, pepper and bay leaves.
Cook for about 10 minutes, add celery. Cook 10 more minutes or until
desired consistency is achieved.
Number of Servings: 8
Recipe submitted by SparkPeople user CKNITS.
processor or blender until smooth.
Heat 3 cups of water in a stockpot. Add kale and steam until tender.
Saute garlic and onion in a pan with olive oil.
Add tofu mixture, garlic and onion and white beans to the kale. Add dried
herbs, salt, pepper and bay leaves.
Cook for about 10 minutes, add celery. Cook 10 more minutes or until
desired consistency is achieved.
Number of Servings: 8
Recipe submitted by SparkPeople user CKNITS.
Nutritional Info Amount Per Serving
- Calories: 292.2
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 621.0 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 10.7 g
- Protein: 20.3 g
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