White Bean Soup with Broccoli Rabe and Kale
122
Light and tasty. Serve the soup with a few slices of garlic bread, delicious.
Ingredients
| ¼ | cup |
olive oil
|
|
| 1 | medium |
onions
diced |
|
| 2 | cloves |
garlic
minced |
|
| 3 ½ | cups |
stock
chicken |
|
| 3 | cups |
rapini (broccoli rabe)
torn |
* |
| 3 | cups |
kale
torn |
|
| 2 | each |
white beans
2 cans |
* |
| 1 | can |
tomatoes
1 large can, whole tomato |
* |
| 3 | strips |
thyme
fresh or 1 teaspoon thyme, dried |
* |
| 1 | x |
salt and black pepper
to taste |
* |
Directions
In a large pot heat olive oil and cook the onion until translucent.
Add the garlic.
In a saucepan heat the chicken stock.
Stir in the torn broccoli rabe and kale, cook and stir frequently until wilted.
Stir in the beans to the pot.
Add the chicken stock.
Squeeze the whole tomatoes into the pot one by one and stir to combine.
Add the thyme and season with salt and pepper.
Bring to a simmer and cook until heated through.
Serve hot.
Nutrition Facts
Serving Size 306g (10.8 oz)Amount per Serving
Calories 23762% of calories from fat
% Daily Value *
Total Fat 16g
25%
Saturated Fat 3g
13%
Trans Fat
0g
Cholesterol 6mg
2%
Sodium 324mg
14%
Total Carbohydrate
6g
6%
Dietary Fiber 2g
6%
Sugars g
Protein
15g
Vitamin A 155%
•
Vitamin C 107%
Calcium 9%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
