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Kale & Bean Soup

Chock-full of veggies, this soup soothes both the body and the spirit. The kale is packed with nutrients, including omega-3s, and the beans add a natural creaminess. —Beth Sollars, Delray Beach, Florida
  • Total Time
    Prep: 20 min. Cook: 70 min.
  • Makes
    8 servings (2-1/2 quarts)

Ingredients

  • 2 medium onions, chopped
  • 2 cups cubed peeled potatoes
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 bunch kale, trimmed and coarsely chopped
  • 3-1/2 cups vegetable broth
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1 can (15 ounces) cannellini beans, rinsed and drained

Directions

  • In a Dutch oven, saute onions and potatoes in oil until tender. Add garlic; cook 1 minute longer. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender.
  • Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through.
Nutrition Facts
1-1/4 cups: 152 calories, 2g fat (0 saturated fat), 0 cholesterol, 622mg sodium, 29g carbohydrate (7g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat.

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