Appetizers / Soups / Salads

Cannellini Bean and Kale soup is for Soup.

Cannellini Bean and Kale soup takes 15 minutes to prepare.

Cannellini Bean and Kale soup takes 60 minutes to cook.

Cannellini Bean and Kale soup makes 10 servings.

The ingredients for Cannellini Bean and Kale soup are:

1 TBSP olive oil
1 Large onion, chopped
4 medium to large garlic cloves, minced
6 cups cooked cannellini beans or white navy beans
4 cups low-sodium vegetable stock and 2 cups water
1 6 oz. can tomato paste
1 tsp ground sage
1/4 = 1 tsp sea salt
1/4 tsp ground black pepper
5 cups kale leaves, chopped
1/4 cup finely ground cornmeal
1/4 cup lemon juice

Here is how you make Cannellini Bean and Kale soup:

Heat large stock pot. When hot, add oil and saute onion until soft. Add garlic and saute just until fragrant but not browned. Add beans, stock, water, tomato paste and sage. Stir in salt, pepper, and kale. Simmer about 20 minutes until greens are tender. Stir occasionally and reduce heat if mixture boils. In a separate bowl, mix cornmeal, lemon juice, 2 tablespoons of water, and stir. Pour this mixture slowly into the soup and stir well to prevent clumping. Simmer another 20 minutes or so until soup thickens. Serving Size: makes 10 1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user KMICHA.

The nutritional information for Cannellini Bean and Kale soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 79.6

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 272.9 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 3.5 g
• Protein: 3.9 g