Bean Soup With Kale470 Reviews
“Each serving supplies 7mg of lutein, a healthy dose for the day.” - by USA WEEKEND columnist Jean Carper
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 182 cal
- 2.5 g
- 31 g
Based on a 2,000 calorie diet
Reviews (470)Rate This Recipe
"I tried this recipe because I was looking for different uses of kale. This hearty soup did not disappoint. I made the recipe exactly, and it was very tasty. For my personal preference, I simmered t..." See morehe soup a lot longer (about 15 minutes with the lid off to concentrate the flavor, and then about 20 minutes with the lid on) because even with the tough ribs removed, the kale took a while to become tender. Additionally, I always cook any soups and pasta sauces ahead of time so the flavors can develop overnight. It truly makes a big difference, and it's a nice to treat to have lunch or dinner made in advance! Thanks for the great recipe."
"This is yummy. Kidney beans definitely work if you need a replacement. I use a can of diced tomatoes when tomatoes aren't their freshest. A little parmesan cheese sprinkled over the top makes for go..." See moreod presentation. I freeze excess and it tastes just as good when reheated."
"LOVE IT!!! This is so healthy, low fat and delicious. I recently bought a high quality pressure cooker and don't know how I survived without it. I cooked the onions and garlic first and then added t..." See morehe spices and veggies. I used imagine vegetable broth which is an excellent broth. Then I cooked it in the pressure cooker for 10 min and so the kale is really soft and all the flavors infused through the soup. I have never blended beans for soup before and gave that a try and really felt it added something to the soup. I think it makes it more substantial. I also added a tbsp of fresh lemon juice at the end. My vegetarian daughter is thrilled with this and so am I."
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