Kale Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 130.5
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 389.1 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 6.1 g
- Protein: 5.9 g
View full nutritional breakdown of Kale Soup calories by ingredient
Introduction
This is my version of the Portuguese soup known as Caldo Verde. I reduced the amount of potatoes used to keep the calories down and left out the meat. Enjoy! This is my version of the Portuguese soup known as Caldo Verde. I reduced the amount of potatoes used to keep the calories down and left out the meat. Enjoy!Number of Servings: 12
Ingredients
-
1 Tbsp Olive Oil
1/2 Cup Chopped Onion
2 Cloves of Garlic, Minced
12 Cup Water
2 Chicken Bouillon Cubes
2 Lg. Potatoes, Peeled and Diced
2 Cups Chopped Kale (Fresh or Frozen)
1 Can Red Kidney Beans, drained and rinsed
1 Can Cannellini Beans or Great Northern Beans, drained and rinsed
2 tsp of Kosher Salt (if desired)
Directions
In a large pot heat the olive oil over medium-high heat. Add chopped onions and garlic and cook, stirring often until soft, about 2 min. Add water and buillon cubes and cook until cubes are dissolved. Add potatoes and bring to a boil, cook until potatoes are very tender. Reduce heat to low and with a potato masher or a hand blender, mash/puree remaining potatoes in the pot. Stir in the kale, red kidney beans, cannellini beans and salt if desired and bring to a boil for about 5 min. Reduce temperature and let simmer for another 20 min or until kale and beans are tender. Serve.
Makes about 12 - 1 Cup Servings
Number of Servings: 12
Recipe submitted by SparkPeople user JMVSANTOS.
Makes about 12 - 1 Cup Servings
Number of Servings: 12
Recipe submitted by SparkPeople user JMVSANTOS.