Vegetarian

Kale and White Bean soup is for Soup.

Kale and White Bean soup takes several minutes to prepare.

Kale and White Bean soup takes several minutes to cook.

Kale and White Bean soup makes 6 servings.

The ingredients for Kale and White Bean soup are:

2 Tablespoons, olive oil
2 medium onions, chopped
2 carrots, peeled and diced
1 celery stalk, diced
6 medium garlic cloves, minced
1 can diced tomatoes
1 can chickpeas or northern white beans, rinsed and drained
7.5 cups vegetable broth
1 - 1 1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon fresh lemon juice
2 bay leaves
1 teaspoon dried rosemary
about 7.5 packed cups fresh kale (leafy parts torn from stalks), chopped

Here is how you make Kale and White Bean soup:

Heat the oil in large pot over medium heat. Add the onions and garlic and cook about 10 minutes or until they begin to brown. Add the carrots and celery and cook about 3 more minutes. Add the tomatoes with juice and 1 teaspoon salt. Bring to a simmer. Add the chickpeas and simmer 5 more minutes. Add the broth, bay leaves, lemon juice, rosemary, and pepper. Bring to a boil. Add kale and reduce to a simmer. Simmer about 20 minutes. Remove the bay leaves and add salt to taste.Serving Size: Make 6 large servingsNumber of Servings: 6Recipe submitted by SparkPeople user JWHEEL84.

The nutritional information for Kale and White Bean soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 244.2

• Total Fat: 5.5 g
• Cholesterol: 0.0 mg
• Sodium: 495.4 mg
• Total Carbs: 41.9 g
• Dietary Fiber: 9.3 g
• Protein: 10.5 g

The dietary needs meet for Kale and White Bean soup is Vegetarian