Greens, Beans, and Bacon Soup
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
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Recipe Time
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Nutritional Information
Amount per serving
- Calories: 200
- Calories from fat: 0.0%
- Fat: 8.1g
- Saturated fat: 3.3g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1.1g
- Protein: 10.5g
- Carbohydrate: 23.2g
- Fiber: 5.5g
- Cholesterol: 15mg
- Iron: 2.9mg
- Sodium: 792mg
- Calcium: 127mg
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.
Greens, Beans, and Bacon Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Beans, Vegetables
- PUBLICATION: Oxmoor House
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