Tuscan White Bean and Kale Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
-2 (15-oz.) cans Cannellini beans (can substitute chick peas), drained and rinsed.-2 T. extra virgin olive oil-1 bay leaf-1 onion, diced-4 cloves garlic, pressed or minced-2 carrots, diced or sliced-8 C. vegetable or chicken stock (I used half regular and half low sodium)-1 bunch kale, washed, stemmed and chopped into strips-1 (28 oz.) can of chopped tomatoes, drained.
-Heat olive oil over medium high heat for 1 minute.
-Reduce heat to medium and add bay leaf, onion, garlic and carrots.
-Saute vegetables until onion looks clear, ablout 5 minutes (add a little water if vegetables start to dry out or stick).
-Add broth to the pot.
-Bring broth to a boil.
-Add beans, chopped kale, and tomatoes.
-Simmer for 20 minutes.
(Optional - add salt and pepper to taste and/or sprinkle with parmesan cheese)
Makes 10 2-cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user RHENRIE.
-Reduce heat to medium and add bay leaf, onion, garlic and carrots.
-Saute vegetables until onion looks clear, ablout 5 minutes (add a little water if vegetables start to dry out or stick).
-Add broth to the pot.
-Bring broth to a boil.
-Add beans, chopped kale, and tomatoes.
-Simmer for 20 minutes.
(Optional - add salt and pepper to taste and/or sprinkle with parmesan cheese)
Makes 10 2-cup servings
Number of Servings: 11
Recipe submitted by SparkPeople user RHENRIE.
Nutritional Info Amount Per Serving
- Calories: 113.2
- Total Fat: 3.0 g
- Cholesterol: 1.7 mg
- Sodium: 589.7 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 4.2 g
- Protein: 6.1 g
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