Vegetarian

Tomato, Fennel and White bean soup with kale is for Soup.

Tomato, Fennel and White bean soup with kale takes 20 minutes to prepare.

Tomato, Fennel and White bean soup with kale takes 40 minutes to cook.

Tomato, Fennel and White bean soup with kale makes 8 servings.

The ingredients for Tomato, Fennel and White bean soup with kale are:

2 Cup Stewed Tomatoes, Canned, No salt
.5 cup, chopped Onions, raw
.5 cup, chopped Carrots, raw
2 cup Beans, white
.5 cup, sliced Fennel
3 cup Vegetable Broth
4 clove Garlic
2 cup, chopped Kale
6 leaves Basil
1 tsp Dried Oregano (by ARCTIC.ORCA)
2 tbsp Extra Virgin Olive Oil

Here is how you make Tomato, Fennel and White bean soup with kale:

Drain tomatoes well and toss with garlic and 1/2 the olive oil. Roast in a 300 degree oven for 60-90 minutes. Or don't - that step makes the soup AMAZING, but it isn't crucial.In a heavy bottomed pot, and the other T of olive oil, saute onions, celery, carrots and garlic if you didn't put it in the oven with the tomatoes.Add tomatoes, broth and nutmeg. Simmer for as long as you'd like, or 20-30 minutes. Then add fennel, basil and oregano and simmer another 10. Add chopped kale shortly before serving. Serving Size: 8 side sized or 6 meal-sized portionsNumber of Servings: 8Recipe submitted by SparkPeople user GOEGIRL.

The nutritional information for Tomato, Fennel and White bean soup with kale is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 150.5

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 397.2 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 5.5 g
• Protein: 6.3 g

The dietary needs meet for Tomato, Fennel and White bean soup with kale is Vegetarian