Vegetarian

White Bean and Kale soup takes 15 minutes to prepare.

White Bean and Kale soup takes 40 minutes to cook.

White Bean and Kale soup makes 6 servings.

The ingredients for White Bean and Kale soup are:

kale - Glory chopped kale, fresh, 2 cup
Red Onion Raw (1/4 cup, 40g or 1.4oz), 1 cup
Celery, raw, 2 stalk, large (11"-12" long)
Carrots, raw, .5 cup, chopped
Garlic, 2 clove
Butter, salted, 1 pat (1" sq, 1/3" high)
Chicken or Vegetable Broth, 4 cup (8 fl oz)
*Oil, White Truffle Oil, Urbani, 1 tbsp
*Dry Great Northern Bean, 1 cup
Salt to taste
Herbes de provence - about a teaspoon
1 Bay leaf

Here is how you make White Bean and Kale soup:

Soak beans overnightWash and drain soaked beans, set aside.In stock pot, melt butter on medium heat, add chopped onions, carrots and celery. Saute for 2-3 minutes, until onion is translucent. Add garlic and cook another minute. Add broth, beans, salt to taste, herbes de provence and bay leaf. Simmer until beans are tender, about half an hour. Add finely chopped kale and cook about another 5 minutes, just until kale is tender. Serve in soup bowls with a drizzle of truffle oil on top.Serving Size: makes 6 1 1/2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user SSOHARA.

The nutritional information for White Bean and Kale soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 105.3

• Total Fat: 3.6 g
• Cholesterol: 5.2 mg
• Sodium: 686.8 mg
• Total Carbs: 20.8 g
• Dietary Fiber: 10.3 g
• Protein: 7.5 g