Join our community of Solution Seekers!

Kale and White Bean Soup

Kale and White Bean Soup
five_whole_stars
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:

Directions

  1. Heat the oil in a large pot over medium-high heat.
  2. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
  3. Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
  4. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
  5. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.
By January, 2010

Nutritional Information

  • Per Serving
  • Calories 205Calories From Fat 57
  • Protein 10g
  • Carbohydrate 29g
  • Sugar 1g
  • Fiber 5g
  • Fat 6g
  • Sat Fat 2g
  • Calcium 225mg
  • Iron 3mg
  • Sodium 610mg
  • Cholesterol 5mg
What does this mean? See Nutrition 101 .

Quick Tip

Tupperware
The soup can be refrigerated for up to 3 days or frozen for up to 3 months.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.