Kale and Bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 tablespoon olive oil or canola oil 8 large garlic cloves, crushed or minced 1 medium yellow onion, chopped 4 cups chopped raw kale 4 cups vegetable broth 2 (15 ounce) cans white beans, such as cannellini or navy, undrained 4 plum tomatoes, chopped 2 teaspoons dried Italian herb seasoning Salt and pepper to taste 1 cup chopped parsley
In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
Number of Servings: 1
Recipe submitted by SparkPeople user KRKSTUR.
Number of Servings: 1
Recipe submitted by SparkPeople user KRKSTUR.
Nutritional Info Amount Per Serving
- Calories: 1,208.6
- Total Fat: 32.2 g
- Cholesterol: 0.0 mg
- Sodium: 3,969.1 mg
- Total Carbs: 189.0 g
- Dietary Fiber: 42.7 g
- Protein: 54.6 g
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