Cannellini Bean with Flat Leaf Kale

Cannellini Bean with Flat Leaf Kale

25 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    7 m
  • Ready In

    12 m
MARIGOLD
Recipe by  MARIGOLD

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  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 (25)

Rate This Recipe
njmom
15

njmom

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 like it, but he changed his mind quickly!! I will make this again and again.

stylistmama
12

stylistmama

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 for sure - so easy!

ANNAKARENINAC
11

ANNAKARENINAC

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 for taste. A fun way to use kale.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 24.2 g
  • 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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Bean Soup With Kale

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