Kale with white beans make a yummy soup.
1. In a large pot, heat olive oil.
2. Add garlic, onion and celery; saute until soft and the onion is transparent.
3. Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes.
4. Add 3 cups of the broth (reserving 1 cup), 2 cups of the beans (reserving 1 cup), all of the carrots, tomatoes, herbs, S & P.
5. Simmer 5 minutes.
6. In a blender or food processor, mix the reserved beans and broth until smooth.
7. Stir into the soup to thicken.
8. Simmer 15 more minutes.
9. Ladle into bowls and server with crusty brown bread and topped with grated cheese or nutritional yeast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 68 | ||
Calories from Fat: 13 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 549.8mg | 19 % | |
Potassium 409.1mg | 11 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 10.1g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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