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Two-Bean Soup with Kale
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Brief Description
This hearty vegetarian soup warms up chilly nights. Use any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer. Worthy of a special occasion
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Main Ingredient
beans & kale
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Category: Soups
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Recipe from Cooking Light Yield: 6 servings (serving size: about 1 1/4 cups) Nutritional Information Amount per serving Calories: 250 Fat: 10.4g Saturated fat: 1.4g Monounsaturated fat: 5.5g Polyunsaturated fat: 2.2g Protein: 11.8g Carbohydrate: 30.5g Fiber: 9.2g Cholesterol: 0.0mg Iron: 3.8mg Sodium: 593mg Calcium: 189mg
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Posted By: ascarr
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Posted On: Dec 09, 2013
Number of Servings:
Ingredients:
- 3 tablespoons - olive oil
- 1 cups - chopped onion
- 1/2 cups - chopped carrot
- 1/2 cups - chopped celery
- 1/2 teaspoons - salt divided
- 2 whole - garlic minced cloves
- 4 cups - organic vegetable broth divided
- 7 bunches - kale stemmed, chopped
- 2 cans - cannellini beans (15-ounce) no-salt-addedrinsed, drained, and divided
- 1 cans - black beans (15-ounce) no-salt-added, rinsed and drained
- 1/2 teaspoons - black pepper freshly ground
- 1 tablespoons - red wine vinegar
- 1 teaspoons - rosemary chopped fresh
Directions:
1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.
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