Bean Soup With Kale Popular Recipes

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Bean Soup With Kale

"Each serving supplies 7mg of lutein, a healthy dose for the day."

Ingredients :

• 1 tablespoon olive oil or canola oil
• 8 large garlic cloves, crushed or minced
• 1 medium yellow onion, chopped
• 4 cups chopped raw kale
• 4 cups low-fat, low-sodium chicken or vegetable broth
• 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
• 4 plum tomatoes, chopped
• 2 teaspoons dried Italian herb seasoning
• Salt and pepper to taste
• 1 cup chopped parsley

Instructions :

Prep :	Cook : 8M	Ready in :

• 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.

Notes :

• Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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