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Power Kale Soup

 
Power Kale Soup
127

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Yield

6

servings

Prep

15

min

Cook

60

min

Ready

80

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 pound kale
or swiss chard
3 ½ tablespoons olive oil
olive oil
for drizzling
*
1 large yellow onion
finely chopped
2 medium carrots
or 3 small, peeled and finely chopped
salt
to taste
*
cayenne pepper
to taste
*
3 tablespoons tomato paste
1 ¼ cup tomato purée (passata)
2 inches parmesan rind
*
6 slices bread
1-inch thick, Italian, prefer whole grain, whole wheat
Parmesan cheese
for garnish
*

Directions

Rinse kale (or Swiss chard) in several changes of water until completely free of grit. Drain, remove the stalks and finely chop the leaves.

Heat oil in a large pot over medium heat. Add chopped onion, carrots and celery, and cook, stirring often, about 11 minutes, or until softened. Stir in salt, cayenne pepper and tomato paste; cook 3 minutes.

Reduce heat to medium-low, add 8 cups water, tomato purée, Parmesan rind and chopped greens.

Cook, partially covered, 50 minutes, until very thick, stirring occasionally; add more water if needed. Season to taste with salt and pepper. Remove rind if you want.

To serve:

Place slice of bread in each bottom of bowl. Fill with soup, sprinkle with cheese, drizzle with oil and serve warm.

 

* not incl. in nutrient facts

Reviews

+1

about 8 years

This soups is delicious, I found this recipe in a cooking magazine, and I had everything in this recipe, I also wanted to use up my Parmesan rind and some whole wheat bread, and after slow simmering, the soup was just so tasty, I will definitely make it again.

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 21538% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 240mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 18%
Sugars g
Protein 12g
Vitamin A 309% Vitamin C 169%
Calcium 16% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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