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    You are in: Home / Recipes / Two-Bean Soup With Kale Recipe
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    Two-Bean Soup With Kale

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    bevbar's Note:

    This hearty vegetarian soup warms up chilly nights. Use any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer

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    Ingredients:

    Serves: 6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
    2. 2
      Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.

    Ratings & Reviews:

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    Nutritional Facts for Two-Bean Soup With Kale

    Serving Size: 1 (319 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 318.2
     
    Calories from Fat 77
    24%
    Total Fat 8.5 g
    13%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 662.1 mg
    27%
    Total Carbohydrate 46.6 g
    15%
    Dietary Fiber 15.7 g
    62%
    Sugars 3.2 g
    13%
    Protein 16.4 g
    32%

    The following items or measurements are not included:

    vegetable broth

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