my healthy white bean & kale soup
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.
prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 1 tablespoon 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 teaspoon rouphly chopped fresh rosemary
- 1 - bay leat
- 4 cups low fat, low sodium chicken broth
- 5 cups roughly chopped kale
- - salt and pepper to taste
- 1/2 cup grated parmigiano reggiano cheese
How To Make my healthy white bean & kale soup
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Step 1Heat the olive oil in a medium pot over medium high heat.
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Step 2When 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)
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Step 3Add the beans, rosemary, bay leaf and chicken broth.
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Step 4Cover and bring to a boil. Turn down the heat and allow the soup to simmer for 5 minutes.
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Step 5Add the kale to the pot and cover and cook for about 2 minutes.
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Step 6Remove the bay leaf from the soup and season with salt and pepper to taste.
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Step 7Remove from stove and serve the soup with a sprinkle of grated cheese over each bowl.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Tag:
#Healthy
Category:
Vegetable Soup
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