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Bean Soup With Kale Recipe

Recipe by: 106a802496d678ba

"Each serving supplies 7mg of lutein, a healthy dose for the day."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
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  • 1In 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.
Ingredients
  • 8 servings
  • 182 cals
  • 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

Amount per serving ( 5 total)

  • Calories:
    182
    9%
  • Fat:
    2.5
    4%
  • Carbs:
    31
    10%
  • Protein:
    11
    22%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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