Chock-full of veggies, this soup soothes both the body and the spirit. The kale is packed with nutrients, including omega-3s, and the beans add a natural creaminess. —Beth Sollars, Delray Beach, Florida
Kale & Bean Soup
Kale & Bean Soup
Prep Time
20 min
Cook Time
1 hour 10 min
Yield
8 servings (2-1/2 quarts)
Ingredients
- 2 medium onions, chopped
- 2 cups cubed peeled potatoes
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 bunch kale, trimmed and coarsely chopped
- 3-1/2 cups vegetable broth
- 1 can (28 ounces) diced tomatoes, undrained
- 1-1/2 cups water
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1 bay leaf
- 1 can (15 ounces) cannellini beans, rinsed and drained
Directions
- In a Dutch oven, saute onions and potatoes in oil until tender. Add garlic; cook 1 minute longer. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender.
- Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through.
Nutrition Facts
1-1/4 cups: 152 calories, 2g fat (0 saturated fat), 0 cholesterol, 622mg sodium, 29g carbohydrate (7g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat.
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