Kale and White Bean SoupSubmitted by kneicesby
Makes 8 servings
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(Note: Use one 15-1/2 ounce can cannellini or other white beans and two 15-1/2 ounce can of stewed or diced tomatoes. I listed cups because this is the only way I could get the recipe analyzer to work.)
Beet or other greens may be used rather than kale. To turn this into a main course, add pieces of lowfat Kielbasa, chicken sausage, or ham.
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Ingredients
| 1 |
large chopped onion |
| 4 |
minced cloves garlic |
| 1 |
tablespoon olive oil |
| 1/2 |
cup chopped fresh basil |
| 1/2 |
cup chopped fresh parsley |
| 1 |
teaspoon dried oregano |
| 1 |
chicken bouillon cube |
| 2 |
cups cannelini |
| 4 |
cups stewed tomatoes |
| 4 |
cups chopped kale |
| 3 |
stalks celery, chopped |
| 3 |
cups water |
| 1 |
pinch red pepper flakes |
| 1 |
salt and pepper to taste |
Directions
- In a large pot, sautée the onion, celery, and garlic in the olive oil. Add all the other ingredients and simmer for one hour. Adjust seasonings to taste.
Categories
Vegetables, Soup
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Serving Size 348.8g |
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Amount Per Serving |
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Total Carbohydrates 23.0g 8%
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| Vitamin A 123% |
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Vitamin C 94% |
| Calcium 11% |
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Iron 13% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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