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White Bean Soup With Kale

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Ingredients
  Olive oil 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Thinly sliced carrot 1 Cup (16 tbs)
  Chopped garlic 1 Teaspoon
  Fennel seeds 3⁄4 Teaspoon, crushed
  Chopped kale 5 Cup (80 tbs) (Fresh)
  Water 1 Cup (16 tbs)
  Canned cannellini beans 30 Ounce, rinsed and drained (2 Cans, 15 Ounce Each)
  Canned vegetable broth 29 Ounce (2 Cans, 14.5 Ounce Each)
  Canned italian diced tomatoes 14 1⁄4 Ounce (1 Can)
  Grated fresh parmesan cheese 1 1⁄3 Ounce (1/3 Cup)
Directions

1. Heat oil in a Dutch oven over medium-high heat. Add onion and next 3 ingredients; cook 5 minutes or until vegetables are tender. Stir in kale and next 4 ingredients. Simmer, uncovered, 30 minutes.
2. Ladle soup into serving bowls. Sprinkle 2 teaspoons Parmesan cheese over each bowl of soup.

Recipe Summary

Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegetarian
Interest: 
Healthy

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