Italian-style soup serving up creamy, hearty comfort.
In a large pot over medium, heat oil until shimmering. Add onion, garlic, rosemary, salt and pepper. Cook, stirring, 3 minutes or until onion is translucent. Add veggie broth and water, then whisk in cornmeal and bring to a simmer. Reduce to low; cook, uncovered, 15 minutes, stirring occasionally and scraping bottom of pot to prevent sticking. Stir in kale and beans; cook, stirring, 5 minutes or until kale and cornmeal are tender. Stir in Parmesan; season with salt and pepper. Serve drizzled with oil and sprinkled with more cheese.
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Serving Size: 1 Serving (394g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 153 | ||
Calories from Fat: 39 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 787.5mg | 27 % | |
Potassium 131.7mg | 3 % | |
Total Carbohydrate 27g | 8 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 24.4g | ||
Protein 2.8g | 4 % | |
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: 153
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