Bean Soup With Kale Recipe






Bean Soup With Kale Recipe

Each serving supplies 7 mg of lutein, a healthy dose for the day.” Author: Ben Shapiro

Bean Soup

Prep time: 
Cook time: 
Serving size: 8
Calories per serving: 114

Bean Soup And Ham
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 seasonings 
salt and pepper to taste 
1 cup chopped parsley 

Bean Soup And Kale

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.


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