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Photo: Kana Okada; Styling: Sara Quessenberry Photo by: Photo: Kana Okada; Styling: Sara Quessenberry

Two-Bean Soup with Kale

This hearty vegetarian soup warms up chilly nights. Use any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer.

Cooking Light OCTOBER 2009

  • Yield: 6 servings (serving size: about 1 1/4 cups)
  • Prep time: 30 Minutes

Ingredients

  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 teaspoon salt, divided
  • 2 garlic cloves, minced
  • 4 cups organic vegetable broth (such as Emeril's), divided
  • 7 cups stemmed, chopped kale (about 1 bunch)
  • 2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 teaspoon chopped fresh rosemary

Preparation

1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.

2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.

Nutritional Information

Amount per serving
  • Calories: 250
  • Fat: 10.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 2.2g
  • Protein: 11.8g
  • Carbohydrate: 30.5g
  • Fiber: 9.2g
  • Cholesterol: 0.0mg
  • Iron: 3.8mg
  • Sodium: 593mg
  • Calcium: 189mg
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Two-Bean Soup with Kale Recipe

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