Greens, Beans, and Bacon Soup

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

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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. 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. 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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