Cannellini Bean with Flat Leaf Kale

Cannellini Bean with Flat Leaf Kale

27
MARIGOLD 0

"All ingredients come from the freezer or the refrigerator and are assembled at time of use. Freshly cooked beans are better than the canned variety so have some on hand always, all beans work well for this wonderful soup! Ladle into your nicest soup plate, find a warm cozy place to sit and sip your soup."

Ingredients

12 m {{adjustedServings}} servings 224 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.
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Reviews

27
  1. 28 Ratings

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I started with a base of sauteed onions and carrots (in olive oil). Boy, was this delicious!! I added much more kale and used 2 cans of chicken broth. My husband didn't think he was going to ...

This was great! I used low-sodium chicken broth (more than called for so it was more of a soup), extra kale, about 4oz turkey kielbasa, and half a can of diced tomatoes. I'll make this again f...

I was tasting this from the pot and decided that it was just a bit too bland for my taste. I threw in a can of diced tomatoes and it tasted wonderful. That may just be me and my strong desire fo...