Kale, Mushroom & Bean Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 110.4
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 730.2 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 5.3 g
  • Protein: 8.9 g

View full nutritional breakdown of Kale, Mushroom & Bean Soup calories by ingredient


Introduction

Kale, Mushroom & Red and White Bean Soup Kale, Mushroom & Red and White Bean Soup
Number of Servings: 12

Ingredients

    88 oz Broth (Swansons) Chicken 33% Less Sodium 8oz=240mL (by PRETTYHAPPY)
    8 cup Kale - Organic Nature's Promise
    7 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)
    1 medium (2-1/2" dia) Onions, raw
    198 grams Portabella Mushrooms
    1.75 cup Beans, Goya Small Red Beans (1/2 cup/125gm) (by LIMASTAR)
    1.75 serving Bush's Best Cannellini Beans - White Kidney Beans
    1 serving Pompeian Extra Virgin Olive Oil First Cold Press

Tips

To reduce sodium...I will try using salt free broth next time.


Directions

Saute Onion for 2 minutes in 1 tablespoon olive oil...add chopped portebella mushrooms and chopped carrots...saute another 2 minutes...then add kale and 1/2 the chicken broth....simmer until Kale reduces down. Add in rinsed red and white beans and rest of chicken broth. Bring to boil. Then cook for 30 minutes and enjoy.

Serving Size: Makes 12 - 1cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user HEATHERT517.