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.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary

prep:
3 mins
cook:
36 mins
total:
39 mins
Yield:
3 servings (serving size: 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large saucepan over medium-high heat 8 minutes or until crisp. Reserve 2 teaspoons drippings in pan; discard excess drippings.

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  • 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.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

200 calories; fat 8.1g; saturated fat 3.3g; mono fat 3.1g; poly fat 1.1g; protein 10.5g; carbohydrates 23.2g; fiber 5.5g; cholesterol 15mg; iron 2.9mg; sodium 792mg; calcium 127mg.
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