Lisa's Cannellini Bean & Kale Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 243.7
  • Total Fat: 10.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 279.2 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 9.5 g
  • Protein: 8.8 g

View full nutritional breakdown of Lisa's Cannellini Bean & Kale Soup calories by ingredient
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Introduction

adapted from Dave Lieberman's Food Network recipe to be made Vegetarian and fewer servings. adapted from Dave Lieberman's Food Network recipe to be made Vegetarian and fewer servings.
Number of Servings: 4

Ingredients

    1/8 cup extra-virgin olive oil
    3 cloves garlic, thinly sliced
    1 teaspoons dried oregano
    Pinch of red pepper flakes (optional)
    1/2 (6-ounce) can tomato paste
    1 tablespoons red wine vinegar
    1/2 small onion, chopped
    1 (15-ounce) cans cannellini beans, drained and rinsed
    1 quarts homemade vegetable stock (or water)
    Salt and freshly ground black pepper
    1 medium bunch kale, large ribs removed, washed and chopped

Tips

Serve with crusty bread, warmed in the oven and rubbed with garlic olive oil. YUM. Also, fresh Kale is best to avoid any bitterness.


Directions

Heat oil in a large pot. Add garlic, onion, red pepper flakes and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour.
Serve Hot!

Serving Size: Makes 4 servings

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