In a stockpot, heat the oil over medium heat. Add the onion, 1 tablespoon of lemon juice and 1/4 teaspoon of the salt. Saute until the onion is fully softened, about 8 minutes. Add the greens and garlic, and saute until the greens are wilted. (Note: saute time will vary depending on greens.)
Add the broth, beans, rosemary, black pepper, hot pepper sauce, and the remaining lemon juice and salt. Increase the heat to high and bring just to a boil. Adjust seasoning.
Ladle into individual bowls, sprinkle with the lemon zest, and serve.
Nutrition information per 1-cup serving: 100 calories; 2 g total fat; 0 g saturated fat; 0 g trans fat; 0 mg cholesterol; 550 mg sodium; 16 g total carbohydrate; 5 g dietary fiber; 3 g sugars; 4 g protein.
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 8 (35%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 686.2mg||24 %|
|Potassium 22.7mg||1 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.7g|
|Protein 0.2g||0 %|
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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: 23
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