This is the quintessential healthy soup. It's chock-full of antioxidants and fiber from colorful veggies, beans, and dark leafy greens. If you're on a reduced-sodium diet, omit the salt for a sodium value of 391 milligrams. You can freeze this soup in an airtight container for up to 1 month.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
30 mins
cook:
36 mins
total:
1 hr 6 mins
Yield:
11 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard stems from kale. Coarsely chop leaves to equal 6 cups, reserving any remaining kale for another use. Wash chopped kale thoroughly in cold water. Drain well, and set aside.

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  • . Heat olive oil in a large Dutch oven over medium-high heat. Add onion, celery, and garlic; sauté 5 minutes or until vegetables begin to soften. Add chopped kale, broth, and next 7 ingredients. Bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender. Stir in pepper.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

107 calories; fat 1.3g; saturated fat 0.2g; protein 5.1g; carbohydrates 21.2g; cholesterol 0mg; iron 1.8mg; sodium 499mg; calories from fat 11%; fiber 4.5g; calcium 96mg.
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