Two Bean Soup With Kale Recipes

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BEAN SOUP WITH KALE



Bean Soup With Kale image

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

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

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

TWO-BEAN SOUP WITH KALE



Two-Bean Soup With Kale image

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

Provided by bevbar

Categories     < 60 Mins

Time 35m

Yield 9 cups, 6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 teaspoon salt, divided
4 cups organic vegetable broth, divided (such as Emeril's)
2 (15 ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
7 cups stemmed chopped kale or 1 bunch kale
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon fresh ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 318.2, Fat 8.6, SaturatedFat 1.3, Sodium 662.2, Carbohydrate 46.6, Fiber 15.7, Sugar 3.3, Protein 16.4

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