Two Bean Soup with Kale

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 265.6
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 854.2 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 17.3 g
  • Protein: 15.2 g

View full nutritional breakdown of Two Bean Soup with Kale calories by ingredient
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Healthy veggie soup from Cooking Light - Best Quick and Easy Recipes Healthy veggie soup from Cooking Light - Best Quick and Easy Recipes
Number of Servings: 6


    3 T olive oil
    1 cup chopped onion
    1/2 cup chopped carrots
    1/2 cup chopped celery
    1/2 t salt divided
    2 garlic cloves minced
    4 cups vegetable broth
    7 cups stemmed and coarsley chopped Kale
    2 15 oz cans cannellini beans-drained and rinsed
    1 15 oz can blackbeans-drained and rinsed
    1/2 t fresh ground black pepper
    1 T red wine vinegar
    1 t chopped fresh rosemary


serving size: 1 1/4 cup

Heat oil in dutch oven. Add onion, carrot and celery. Saute 6 mins until tender.

Add 1/4 teaspoon salt and garlic. Saute one minute longer.

Add 3 cups broth, stir in Kale, bring to a boil and boil 3 minutes.

In a blender or food processor, add the other can of cannellini and 1 cup broth and process until smooth.

Add puree, remaining beans, and pepper to pot. Bring to boil. Reduce heat and simmer 15 minutes.

Add red wine vinegar and more salt if desired and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user JULIE_76180.

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