Rating: 4 stars
105 Ratings
  • 1 star values: 3
  • 2 star values: 3
  • 3 star values: 15
  • 4 star values: 28
  • 5 star values: 56

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.

Recipe by Cooking Light October 2009

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
6 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

250 calories; fat 10.4g; saturated fat 1.4g; mono fat 5.5g; poly fat 2.2g; protein 11.8g; carbohydrates 30.5g; fiber 9.2g; cholesterol 0mg; iron 3.8mg; sodium 593mg; calcium 189mg.
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