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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.