Brunch

Kale, Mushroom and Bean Soup is for Soup.

Kale, Mushroom and Bean Soup takes 30 minutes to prepare.

Kale, Mushroom and Bean Soup takes 30 minutes to cook.

Kale, Mushroom and Bean Soup makes 12 servings.

The ingredients for Kale, Mushroom and Bean Soup are:

88 oz Broth (Swansons) Chicken 33% Less Sodium 8oz=240mL (by PRETTYHAPPY)
8 cup Kale - Organic Nature's Promise
7 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)
1 medium (2-1/2" dia) Onions, raw
198 grams Portabella Mushrooms
1.75 cup Beans, Goya Small Red Beans (1/2 cup/125gm) (by LIMASTAR)
1.75 serving Bush's Best Cannellini Beans - White Kidney Beans
1 serving Pompeian Extra Virgin Olive Oil First Cold Press

Here is how you make Kale, Mushroom and Bean Soup:

Saute Onion for 2 minutes in 1 tablespoon olive oil...add chopped portebella mushrooms and chopped carrots...saute another 2 minutes...then add kale and 1/2 the chicken broth....simmer until Kale reduces down. Add in rinsed red and white beans and rest of chicken broth. Bring to boil. Then cook for 30 minutes and enjoy. Serving Size: Makes 12 - 1cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user HEATHERT517.

The nutritional information for Kale, Mushroom and Bean Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 110.4

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 730.2 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 5.3 g
• Protein: 8.9 g

The dietary needs meet for Kale, Mushroom and Bean Soup is Vegetarian