Kale and White Beans (VEGAN)

Kale and White Beans (VEGAN)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,149.4
  • Total Fat: 18.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 5,794.1 mg
  • Total Carbs: 216.0 g
  • Dietary Fiber: 60.9 g
  • Protein: 67.5 g

View full nutritional breakdown of Kale and White Beans (VEGAN) calories by ingredient


Introduction

Heat olive oil in a large pot on medium high
Add the onion and cook, stirring frequently, until start to soften, about 2 minutes
Add carrot and celery and cook, stirring frequently, until start to soften and brown, about 2 minutes
Stir in the garlic, pepper flakes and ½ tsp of salt and ¼ tsp black pepper and cook 1 minute more
Add the vegetable broth and bring to a boil on high heat
When the broth reaches a boil, reduce heat to medium and add half the beans
Mash the remaining beans with a fork or large spoon and add to the pot, stirring to distribute
Stir in the kale and simmer until the kale is tender, about 20 to 25 minutes
Stir in the lemon juice and zest
Season to taste with salt and pepper Heat olive oil in a large pot on medium high
Add the onion and cook, stirring frequently, until start to soften, about 2 minutes
Add carrot and celery and cook, stirring frequently, until start to soften and brown, about 2 minutes
Stir in the garlic, pepper flakes and ½ tsp of salt and ¼ tsp black pepper and cook 1 minute more
Add the vegetable broth and bring to a boil on high heat
When the broth reaches a boil, reduce heat to medium and add half the beans
Mash the remaining beans with a fork or large spoon and add to the pot, stirring to distribute
Stir in the kale and simmer until the kale is tender, about 20 to 25 minutes
Stir in the lemon juice and zest
Season to taste with salt and pepper
Number of Servings: 1

Ingredients

    1 tbs olive oil
    ½ small yellow onion, diced small
    1 medium carrot, diced small
    2 ribs celery, thinly sliced
    5 large garlic cloves, minced (about 2 tbs)
    1 tsp crushed red pepper flakes (adjust to personal heat preference)
    Kosher or sea salt and black pepper
    6 cups low-sodium vegetable broth
    2 cans cannellini beans, rinsed and drained
    1 lb kale, rinsed, stems removed and leaves torn into bite size pieces (about 8 cups)
    1 ½ tbs fresh lemon juice
    1 tsp finely grated lemon zest

Tips

I suggest cooking beans over canned beand


Directions

20-25 minutes

Serving Size: 8

Number of Servings: 1

Recipe submitted by SparkPeople user VEGELADY1960.