Bean Soup With Kale recipe
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Ingredients
- 1 tablespoon olive oil or canola oil 8 large garlic cloves, crushed or minced 1 medium yellow onion, chopped 4 cups chopped raw kale 4 cups low-fat, low-sodium chicken or vegetable broth 2 (15 ounce) cans white beans, such as cannellini or navy, undrained 4 plum tomatoes, chopped 2 teaspoons dried Italian herb seasoning Salt and pepper to taste 1 cup chopped parsley
Nutrition Info
- 182.3 caloriescarbohydrate: 31 gcholesterol: : -fat: 2.5 gfiber: 7.3 gprotein: 11 gsaturatedFat: 0.4 gservingSize: -sodium: 220.4 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Bean Soup With Kale
Directions
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In a large pot, heat olive oil. Add garlic and onion, saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls, sprinkle with chopped parsley.