 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
(Note: Use one 15-1/2 ounce can cannellini or other white beans and two 15-1/2 ounce can of stewed or diced tomatoes. I listed cups because this is the only way I could get the recipe analyzer to work.) Beet or other greens may be used rather than kale. To turn this into a main course, add pieces of lowfat Kielbasa, chicken sausage, or ham. Ingredients:
1 large chopped onion |
4 minced cloves garlic |
1 tablespoon olive oil |
1/2 cup chopped fresh basil |
1/2 cup chopped fresh parsley |
1 teaspoon dried oregano |
1 chicken bouillon cube |
2 cups cannelini |
4 cups stewed tomatoes |
4 cups chopped kale |
3 stalks celery, chopped |
3 cups water |
1 pinch red pepper flakes |
1 salt and pepper to taste |
Directions:
1. In a large pot, sautée the onion, celery, and garlic in the olive oil. Add all the other ingredients and simmer for one hour. Adjust seasonings to taste.
|
|