Kale and Bean Soup

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 237.9
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,061.4 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 8.8 g
  • Protein: 11.2 g

View full nutritional breakdown of Kale and Bean Soup calories by ingredient
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Introduction

A very hearty and filling soup. Yum! A very hearty and filling soup. Yum!
Number of Servings: 3

Ingredients

    1 can white beans ( I used cannellini beans)
    1 cup onion, chopped
    1 tsp minced garlic
    1 tbsp extra virgin olive oil
    2 1/2 cups chicken stock
    1-1/2 cups chopped kale
    1/4 cup orzo pasta
    2 fresh or 1 dried bay leaf
    1 tbsp fresh or 1 tsp dried rosemary, crushed
    1 tbsp chopped fresh parsley
    salt to taste
    black pepper to taste
    1/4 dried red pepper flakes
    grated parmesan cheese for topping (optional)

Directions

Saute onion in olive oil on medium heat until soft, aroound 4-5 minutes. Add beans, stock, bay leaf, rosemary, red pepper flakes (if using), and pepper. Bring to a boil, reduce heat to simmer, cover and simmer for 15 minutes. Using a potato masher, mash the beans so they are chunky, but broken. Add kale and orzo. Simmer for another 15 minutes, until pasta is very soft and kale is very wilted. Add parsley and salt to taste. Top with a sprinkle of parmesan cheese and serving into bowls.

Soup should be thick, but you can add more liquid after smashing the beans, if desired.

3-1 cup servings.

Number of Servings: 3

Recipe submitted by SparkPeople user DACHEF4282.

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