Two-Bean Soup with Kale
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 251.6
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 769.7 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 12.1 g
- Protein: 11.9 g
View full nutritional breakdown of Two-Bean Soup with Kale calories by ingredient
Introduction
Cooking Light recipe - A hearty vegetarian soup, you can use any type of canned beans you have on hand. Cooking Light recipe - A hearty vegetarian soup, you can use any type of canned beans you have on hand.Number of Servings: 6
Ingredients
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olive oil, onion, carrot, celery, salt, garlic, vegetable broth, kale, cannellini beans, black beans, black pepper, red wine vinegar, rosemary
Directions
1. Heat a large dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and saute 6 minutes or until tender. Stir in 1/4 tsp salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 tsp salt, vinegar, and rosemary.
Serving size: 1.25 cups
Number of Servings: 6
Recipe submitted by SparkPeople user FREEBRAVEGRRL.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 tsp salt, vinegar, and rosemary.
Serving size: 1.25 cups
Number of Servings: 6
Recipe submitted by SparkPeople user FREEBRAVEGRRL.
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