Appetizers / Soups / Salads

Bean soup with Rosemary oil is for Dinner.

Bean soup with Rosemary oil takes 15 minutes to prepare.

Bean soup with Rosemary oil takes 300 minutes to cook.

Bean soup with Rosemary oil makes 6 servings.

The ingredients for Bean soup with Rosemary oil are:

1.5 cups dried beans, rinsed and cleaned
1 pound kale, stemmed and chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 bay leaf
5 cups water
6 sprigs rosemary
6 TBSP olive oil

Here is how you make Bean soup with Rosemary oil:

Place beans, onions, garlic, bay leaf and water in a slow cooker. Cook on low temp for 4 hours. Add chopped kale and push it down into the liquid. Replace lid and cook 1 more hour--until kate is tender. In a medium skillet, over medium heat, heat oil until it is hot but not smoking. Add rosemary and fry it, turning with tongs, for 2 minutes (until just starting to brown). Remove rosemary from oil and drain on brown paper. Set oil aside. Ladle 6 bowls of soup. Drizzle each serving with the rosemary oil. Top with a fried rosemary sprig. To make it a more hearty meal, you can add 1 pound of smoked sausage (kielbasa or andouille) sliced into 1 inch diagonals. Number of Servings: 6Recipe submitted by SparkPeople user TREEHUGGINMOM.

The nutritional information for Bean soup with Rosemary oil is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 267.6

• Total Fat: 14.7 g
• Cholesterol: 0.0 mg
• Sodium: 58.2 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 8.1 g
• Protein: 9.2 g

The dietary needs meet for Bean soup with Rosemary oil is Vegetarian