Greens, Beans and Turkey Bacon soup
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 216.7
- Total Fat: 5.1 g
- Cholesterol: 13.0 mg
- Sodium: 1,043.3 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 9.4 g
- Protein: 13.4 g
View full nutritional breakdown of Greens, Beans and Turkey Bacon soup calories by ingredient
Introduction
The original adaptation of this recipe comes from one of my favorite cook books by Cooking Light - Fresh Food Fast - weekend nights. It is light but drink plenty of water - the sodium is high.The original adaptation of this recipe comes from one of my favorite cook books by Cooking Light - Fresh Food Fast - weekend nights. It is light but drink plenty of water - the sodium is high.
Number of Servings: 3
Ingredients
-
Kale, 3 cup, chopped
1- 15oz canBeans (Bush's) Cannellini /White kidney beans
Fresh mushrooms, 3 oz (
1 can (14.5oz) Chicken broth 99% fat free
3 slices Butterball - Turkey Bacon, cut crossways 1/4 inch
1 Med onion, chopped
2 1/4 cups water
1.5 tsp. Olive Oil
2 cloves garlic, sliced thin
Directions
Cook bacon in a large sauce pan or Dutch oven over Med-high heat until crisp. (Using turkey bacon I add a ½ tsp of olive oil in this.)
Once bacon is crisp, add the remaining olive oil and onions, garlic and mushrooms and cook until softened. (Appx. 3 minutes)
Add chicken broth, water, beans, and kale along with a little salt and pepper. ( I use a lot of pepper!)
Bring to a boil over high heat, then reduce to simmer for 30 minutes.
It's quick, it's easy, and it’s even better the second day! I make it a day in advance and use it for my lunches!
Serve with a slice of toasted crusty bread!
Serving Size: Makes 3- 1 2/3 cup servings
Once bacon is crisp, add the remaining olive oil and onions, garlic and mushrooms and cook until softened. (Appx. 3 minutes)
Add chicken broth, water, beans, and kale along with a little salt and pepper. ( I use a lot of pepper!)
Bring to a boil over high heat, then reduce to simmer for 30 minutes.
It's quick, it's easy, and it’s even better the second day! I make it a day in advance and use it for my lunches!
Serve with a slice of toasted crusty bread!
Serving Size: Makes 3- 1 2/3 cup servings