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My review
Bean Soup With Kale
USA WEEKEND columnist Jean Carper
"Each serving supplies 7mg of lutein, a healthy dose for the day."
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Ingredients
servings 182 calsOriginal recipe yields 8 servings
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Directions
{{model.addEditText}} Print- In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
Footnotes
- Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Nutrition Facts
Per Serving: 182 calories; 2.5 g fat; 31 g carbohydrates; 11 g protein; 0 mg cholesterol; 220 mg sodium. Full nutrition
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Reviews
Read all reviews 711949 Ratings
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Most helpful positive review
10/18/2006
I tried this recipe because I was looking for different uses of kale. This hearty soup did not disappoint. I made the recipe exactly, and it was very tasty. For my personal preference, I simm...
Most helpful critical review
3/27/2011
Flavor was good, but the kale needed to be chopped smaller than I chopped it (I just roughly chopped). The contrast between the pieces of somewhat chewy kale and the more delicate broth was too...
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10/18/2006
I tried this recipe because I was looking for different uses of kale. This hearty soup did not disappoint. I made the recipe exactly, and it was very tasty. For my personal preference, I simm...
2/28/2006
This is yummy. Kidney beans definitely work if you need a replacement. I use a can of diced tomatoes when tomatoes aren't their freshest. A little parmesan cheese sprinkled over the top makes ...
1/24/2006
LOVE IT!!! This is so healthy, low fat and delicious. I recently bought a high quality pressure cooker and don't know how I survived without it. I cooked the onions and garlic first and then a...
8/6/2006
This is really great. The first time I made it I used collard greens instead of kale because they looked so good at the farmer's market and my boyfriend gobbled it up, despite the fact he norma...
12/2/2007
It was quite good! I served it over brown rice instead of as soup. The only change was that I used canned tomatoes because that is what I had. One word of advice, chop the kale pretty small b...
6/2/2006
This soup was YUMMY!!!! My super picky husband actually fought me for the leftovers. I only changed it a small bit. I put two cans of beans and added a few cut up carrots. Also, I substitute...
10/3/2005
Very tasty. I would only use 3 cups stock and 1 cup water if am to make it again. As you use the liquid from the beans the soup does not need added salt. I did add chilli flakes as another user ...
2/9/2011
This was really a good surprise. So easy to prepare and tasting. I only had one jar of cannellini beans so I pureed that with the broth and for the other can I used garbanzo.