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    White Bean Soup


    Source of Recipe


    Cooking Light-3/02


    List of Ingredients


    • 1 whole head garlic
    • 4 teaspoons olive oil, divided
    • 1 cup finely chopped onion
    • 3/4 teaspoon sea salt
    • 1/2 cup finely chopped carrots
    • 1/2 cup finely chopped peeled potato
    • 1/4 cup finely chopped celery
    • 1 tablespoon chopped fresh rosemary
    • 2 tablespoons tomato paste
    • 6 cups Vegetable Stock
    • 1 (16 ounce) can cannellini beans or other white beans, drained
    • 4 cups chopped fresh kale
    • 2 tablespoons fresh lemon juice
    • 1/4 teaspoon freshly ground black pepper
    • 2 tablespoons chopped fresh parsley, optional


    Instructions


    1. Preheat oven to 350 degrees.
    2. Remove white papery skin from garlic head (do not peel or separate the cloves). Brush with 1 teaspoon olive oil; wrap in foil. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

    3. Heat the remaining oil in a large saucepan over medium-high heat. Add onion and salt; saute 5 minutes. Add carrot and the next 4 ingredients (carrot through tomato paste); cook 5 minutes, stirring frequently. Add Vegetable Stock and beans; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

    4. Stir in garlic and kale; simmer 10 minutes or until kale is tender. Stir in lemon juice and pepper. Garnish with parsley, if desired.

    5. Yield: 4 servings (serving size: 2 cups). Totals include Vegetable Stock. 242 cal, 5.8g fat, 9.5g pro, 40.5g carb, 9g fiber, 0mg chol, 3.8mg iron, 823mg sod, 176mg calc.


 

 

 


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