My Healthy White Bean & Kale Soup

Norma DeRemer

By
@PApride

Remember years ago when bagged spinach was yanked from supermarkets. So I went to the next mericle green (kale).Found out that this veggie is loaded with calcium, fiber and reserch shows it can help protect against certain cancers. I never knew that.Well since then,spinach is back on the shelves again.So I tested this soup by using spinach one time and kale the next. Both are very good.Woody and I made a batch during the cold season.Really warmed us up. Hope you all try it and like it.


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Serves:

4

Ingredients

1 Tbsp
light virgin oil
1/2 medium
yellow onion, cut into slices
4
garlic cloves, roughly chopped
1
(15.5 ounce) can of white beans, drained and rinsed
1/2 tsp
rouphly chopped fresh rosemary
1
bay leat
4 c
low fat, low sodium chicken broth
5 c
roughly chopped kale
salt and pepper to taste
1/2 c
grated parmigiano reggiano cheese

Directions Step-By-Step

1
Heat the olive oil in a medium pot over medium high heat.
2
When hot, add the onion and saute for 3 minutes, then add the garlic and continue to cook for another 2 minutes or until the onions are soft and the garlic is browned (watch not to burn garlic)
3
Add the beans, rosemary, bay leaf and chicken broth.
4
Cover and bring to a boil. Turn down the heat and allow the soup to simmer for 5 minutes.
5
Add the kale to the pot and cover and cook for about 2 minutes.
6
Remove the bay leaf from the soup and season with salt and pepper to taste.
7
Remove from stove and serve the soup with a sprinkle of grated cheese over each bowl.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Healthy