Vegetarian

Cannellini and kale soup takes several minutes to prepare.

Cannellini and kale soup takes several minutes to cook.

Cannellini and kale soup makes 6 servings.

The ingredients for Cannellini and kale soup are:

1 tablespoons extra-virgin olive oil
2 onions, chopped
1 medium carrot, chopped
Coarse salt and freshly ground pepper
4 garlic cloves, minced, plus 2 garlic cloves, thinly sliced
1 tablespoon chopped fresh thyme
? teaspoon crushed red-pepper flakes
12 ounces cannellini beans (2 cups), soaked overnight or 2 cans
6 cups water
1 dried bay leaf
8 ounces Tuscan kale stems and center ribs removed, leaves sliced

Here is how you make Cannellini and kale soup:

Cook onions and carrot in 1 tbsp oil until just softened, about 5 minutes. Season with 2 ? teaspoons salt. Stir in minced garlic, thyme, and red-pepper flakes. Cook for 1 minute.Drain and rinse cannellini beans. Add to vegetables with water and bay leaf. Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender (about 45 minutes for dried beans). Let cool slightly. Discard bay leaf. Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work. Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes.Serve with a squeeze of lemon.Serving Size:?6 serves

The nutritional information for Cannellini and kale soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 155.3

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 22.8 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 6.0 g
• Protein: 7.8 g