Winter is kind of, finally, sort of, winding down over here...maybe.  We always seem to get a final attack from mother nature near the end of March...and sometimes in April.  So how about one more soup to go with it?
MAKES: approx. 8 cups
TIME: 45 minutes

1 tbsp oil
1 medium onion, chopped
1 cup chopped celery (about 2 stalks)
1 cup chopped, peeled carrots (about 2 medium carrots)
2 cloves garlic, minced
6 cups vegetable broth
1 19oz can of Cannellini beans, drained
1 medium potato, peeled and chopped into cubes
2 cups kale (packed), washed and roughly chopped
1 1/2 tsps of Herbamare or sea salt
3/4 tsp onion powder
1/2 tsp granulated garlic
1/2 tsp dried basil
1/2 tsp ground oregano
1/2 tsp dried parsley
1/4 tsp dried thyme
black pepper to taste
green onions, chopped (optional - not shown)

1. Heat the oil in a large pot over medium heat and cook the onions, celery and carrots until the onions are translucent (about 5 minutes). 

2. Add the garlic and cook for a minute more.

3. Add all the remaining ingredients except for the green onions.  Bring to a boil, then simmer, covered, for 20 minutes.

4. Top with chopped green onions (optional) and serve.

per 2 cup serving

Calories 282, Total Fat 5g, Saturated Fat 0.5g, Sodium 1500mg, Total Carbs 48g, Dietary Fiber 10g, Sugars 9g, Protein 11g, Vitamin A 225%, Vitamin C 85%, Calcium 16%, Iron 22%



Ta fille Zoé Richard
04/16/2014 4:15pm

j'aime tait chose


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