Vegetarian

Bean and kale soup is for Soup.

Bean and kale soup takes 10 minutes to prepare.

Bean and kale soup takes 30 minutes to cook.

Bean and kale soup makes 10 servings.

The ingredients for Bean and kale soup are:

1 tbs canola oil
3 carrots, chopped
3 stalks celery, chopped
1 yellow onion, chopped
3 cloves garlic, minced
2 cups water
1 box chicken broth
2 bay leaves
1 tsp paprika
1 tsp cumin
1 bunch kale, chopped
1 cup eggplant, diced
2 tsp red wine vinegar
2 sprigs fresh rosemary
2 cans white beans, any variety drained and rinsed well
1 can black beans, drained and rinsed well

Here is how you make Bean and kale soup:

heat oil in large stock pot, add onions, carrots, and celery, cook 5 min until tender. add garlic and bay leaf, cook one minute, stirring constantly. Add water, broth, salt, and pepper. Bring to a simmer.Add chopped kale and eggplant, bring to a simmer, cook 10 minutes until vegetables are soft and kale is wilted.Add beans, cumin, and paprika. Stir until beans are heated through, about 5 minutes.Add rosemary sprigs, remove from heat, let sit about 5 minutes.Stir in red wine vinegar just before serving.Serving size 1 1/2 cupsNumber of Servings: 10Recipe submitted by SparkPeople user MDCWITHJ.

The nutritional information for Bean and kale soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 200.6

• Total Fat: 1.3 g
• Cholesterol: 1.5 mg
• Sodium: 332.7 mg
• Total Carbs: 37.1 g
• Dietary Fiber: 13.0 g
• Protein: 12.7 g

The dietary needs meet for Bean and kale soup is Vegetarian