Healthy Bean soup with kale |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 tablespoon(s) olive oil |
8 clove(s) garlic minced |
1 whole(s) medium yellow onion chopped |
4 cup(s) raw kale chopped |
4 cup(s) low-sodium chicken broth or vegetable broth divided |
2 can(s) cannellini beans or navy beans undrained and divided |
3 cup(s) carrots sliced |
28 ounce(s) diced tomatoes |
2 teaspoon(s) italian herb seasoning |
salt and pepper to taste |
1 cup(s) parsley chopped |
parmesan cheese shredded |
Directions:
1. In a large pot, heat olive oil.
2. Add garlic and onion; saute until soft and the onion is transparent.
3. Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes.
4. Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the carrots, tomatoes, herbs, salt and pepper.
5. Simmer 5 minutes.
6. In a blender or food processor, mix the reserved beans and broth until smooth.
7. Stir into the soup to thicken it nicely.
8. Simmer 15 more minutes.
9. Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.
10. Serve with a nice loaf of crusty bread to soak up all the yummy broth!
11. For Vegetarian use the vegetable broth.
|
|