Two-Bean Soup with Kale


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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
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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

    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.

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