Its study leaves hold up well to the broth and hearty ingredients.
Recipe Summary Bean Soup With Kale
Each serving supplies 7mg of lutein, a healthy dose for the day.Ingredients | Soup Recipes With Kale
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
Directions
In 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.
Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Info | Soup Recipes With Kale
Servings:
8
Yield:
8 servings
TAG : Bean Soup With Kale
Soups, Stews and Chili Recipes, Soup Recipes, Beans and Peas,
