Creamy Roasted Pepper Soup with Kale and White Beans

Creamy Roasted Pepper Soup with Kale and White Beans
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 292.2
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 621.0 mg
  • Total Carbs: 46.6 g
  • Dietary Fiber: 10.7 g
  • Protein: 20.3 g

View full nutritional breakdown of Creamy Roasted Pepper Soup with Kale and White Beans calories by ingredient
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Introduction

Serve with crusty bread and garnish with a sprinkle of chili powder, a drizzle of good olive oil, a dollop of fat free sour cream and some feta cheese, if desired. Celery is added late in the recipe to add crunch.
Serve with crusty bread and garnish with a sprinkle of chili powder, a drizzle of good olive oil, a dollop of fat free sour cream and some feta cheese, if desired. Celery is added late in the recipe to add crunch.

Number of Servings: 8

Ingredients

    5 small yellow bell pepper -- roasted, peeled and deseeded
    5 cups white beans, cooked
    6 cups kale -- stems removed and diced
    3 cups water
    1 large yellow onion -- diced
    5 cloves garlic -- minced
    2 cups celery -- diced
    12 1/3 ounces tofu -- drained, 1 box
    salt -- to taste
    freshly ground pepper -- to taste
    1 tablespoon dried herbs de provence
    1 tablespoon extra virgin olive oil
    2 whole bay leaf

Directions

Roast and peel the bell peppers. Blend together with the tofu in food
processor or blender until smooth.

Heat 3 cups of water in a stockpot. Add kale and steam until tender.

Saute garlic and onion in a pan with olive oil.

Add tofu mixture, garlic and onion and white beans to the kale. Add dried
herbs, salt, pepper and bay leaves.

Cook for about 10 minutes, add celery. Cook 10 more minutes or until
desired consistency is achieved.

Number of Servings: 8

Recipe submitted by SparkPeople user CKNITS.

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