KALE & SPINACH BEAN POT - DELISH!
I had bought some Kale and didn't like it raw for a salad, so I froze it...today along with some fresh spinach I threw this delicious, healthy pot of yumminess together...I really love how it turned out...I'll be sending this to work with the hubby...he will love it. Enjoy!
Provided by Cassie * @1lovetocook1x
Categories Bean Soups
Number Of Ingredients 16
Steps:
- In a dutch oven, add some olive oil and turn heat to medium high. Add the sausage and cook until no longer pink, chopping as it cooks.
- Once sausage is cooked add more oil if needed and add the onion. Continue cooking until translucent. Stirring occasionally.
- Next, add the kale, spinach and garlic. Continue cooking a few more minutes until spinach and kale are beginning to wilt.
- Now, add the tomatoes, juice, salt, pepper, garlic powder, thyme, sugar. Stir to combine...place lid on pot and simmer for roughly 20 minutes.
- Stir in the beans and continue cooking until heated through. I smashed up some of the beans to thicken the sauce some. Stir in balsamic if using...Taste to adjust any seasonings.
- Enjoy with a nice crusty piece of bread or salad...
KALE, SPINACH, AND CANNELLINNI BEAN SOUP
Make and share this Kale, Spinach, and Cannellinni Bean Soup recipe from Food.com.
Provided by Adina S.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
- add kale and spinach and cool until wilted.
- Add everything else and bring to a boil, stirring occasionally.
- turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.
Nutrition Facts : Calories 159, Fat 2.9, SaturatedFat 0.5, Sodium 362.4, Carbohydrate 27.1, Fiber 8.7, Sugar 6.5, Protein 8.3
BEAN SOUP WITH KALE
Each serving supplies 7mg of lutein, a healthy dose for the day.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 31 g, Fat 2.5 g, Fiber 7.3 g, Protein 11 g, SaturatedFat 0.4 g, Sodium 220.4 mg, Sugar 1.8 g
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