Kale Soup

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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.