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White Bean Soup

Yield 4 servings (serving size: 2 cups)
Roasted garlic adds a robust flavor to this nourishing bean soup. If you're not a fan of kale, try Swiss chard.

Ingredients

  • 1 whole garlic head
  • 4 teaspoons olive oil, divided
  • 1 cup finely chopped onion
  • 3/4 teaspoon sea salt
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped peeled potato
  • 1/4 cup finely chopped celery
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons tomato paste
  • 6 cups Vegetable Stock
  • 1 (16-ounce) can cannellini beans or other white beans, drained
  • 4 cups chopped fresh kale
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley (optional)

Nutrition Information

  • calories 242
  • caloriesfromfat 22 %
  • fat 5.8 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 1.2 g
  • protein 9.5 g
  • carbohydrate 40.5 g
  • fiber 9 g
  • cholesterol 0.0 mg
  • iron 3.8 mg
  • sodium 823 mg
  • calcium 176 mg

How to Make It

  1. Preheat oven to 350°.

  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Brush with 1 teaspoon olive oil; wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

  3. Heat the remaining oil in a large saucepan over medium-heat. Add onion and salt; sauté 5 minutes. Add carrot and the next 4 ingredients (carrot through tomato paste); cook 5 minutes, stirring frequently. Add Vegetable Stock and beans; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

  4. Stir in garlic and kale; simmer 10 minutes or until kale is tender. Stir in lemon juice and pepper. Garnish with parsley, if desired.