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Greens, Beans, and Bacon Soup

Oxmoor House
Prep time 3 mins
Cook time 36 mins
Yield 3 servings (serving size: 1 2/3 cups)
This hearty soup, which is chock-full of antioxidants and fiber from the kale and beans, pairs well with a crunchy slice of toasted ciabatta. Look for packages of prechopped kale in the produce section of your supermarket.

Ingredients

  • 3 slices lower-sodium bacon, cut crosswise into 1/4-inch pieces
  • 3 cups packed prechopped kale
  • 2 1/4 cups water
  • 1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can roasted garlic chicken broth
  • 1 cup frozen chopped onion
  • 1/4 teaspoon black pepper
  • Hot sauce (optional)

Nutrition Information

  • calories 200
  • caloriesfromfat 0.0 %
  • fat 8.1 g
  • satfat 3.3 g
  • monofat 3.1 g
  • polyfat 1.1 g
  • protein 10.5 g
  • carbohydrate 23.2 g
  • fiber 5.5 g
  • cholesterol 15 mg
  • iron 2.9 mg
  • sodium 792 mg
  • calcium 127 mg

How to Make It

  1. Cook bacon in a large saucepan over medium-high heat 8 minutes or until crisp. Reserve 2 teaspoons drippings in pan; discard excess drippings.

  2. Add kale and next 5 ingredients to bacon and drippings in pan. Stir in hot sauce, if desired. Cover and bring to a boil over high heat. Reduce heat, and simmer 25 minutes. Serve immediately.

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