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.
How to Make It
Step 1
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.
Step 2
. 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.
Oxmoor House Healthy Eating Collection
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