Greens, Beans, and Bacon Soup

Greens, Beans, and Bacon Soup Recipe
Oxmoor House
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.

Yield:

3 servings (serving size: 1 2/3 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 36 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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