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Kale and White Bean Soup




Source of Recipe


The Best Life Diet






Recipe Introduction


Hearty, healthy soups can be laborious - but not this one. It calls for canned beans, which lops a couple of hours off the prep time.





List of Ingredients



• 1 small bunch kale
  
• 2 tsps olive oil
  
• 1 large onion, thinly sliced
  
• 4 cloves garlic, finely chopped
  
• 1/4 tsp red pepper flakes
  
• one 14-oz can cannellini beans, drained and drinsed
  
• 3 cups fat-free chicken broth, such as Health Valley fat-free chicken broth or Pacific Foods low-sodium chicken broth
  
• 2 cups water
  
• 1/2 tsp dried oregano
  
• salt and freshly ground pepper
  
• 2 T freshly grated Parmesan cheese
  






Instructions



1. Wash the kale well. Remove the leaves from the stems and discard center ribs, and slice the leaves into thin ribbons. Set aside.
   
2. Heat the olive oil in a heavy stockpot over a medium-low flame and saute the onion, stirring occasionally, until it begins to caramelize, about 15 minutes. Add the garlic and red pepper flakes and saute the mixture another minute.
   
3. Add the beans, broth, water and oregano, and bring to a simmer.
   
4. Add the kale and simmer, uncovered, stirring occasionally, until it is tender, about 15 minutes. Season with salt and pepper. Divid the soup among four bowls and sprinkle each serving with equal amounts of Parmesan cheese.
   






Final Comments


Serves 4