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White Bean Soup with Broccoli Rabe and Kale

 
White Bean Soup with Broccoli Rabe and Kale
78

Light and tasty. Serve the soup with a few slices of garlic bread, delicious.

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

28

min

Low Cholesterol, Trans-fat Free
 

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.

 

* not incl. in nutrient facts

Reviews

+1

almost 5 years

Right now fresh broccoli rabe and kale are all over the grocery stores, and they are seasonal.

Happened to have both of these veggies on hand, then found this recipe, and the soup was very tasty, light and packed with goodness. We used homemade vegetable stock, which made the soup taste even better.

Served the soup with garlic bread, very satisfying :)

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Comments

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?

 

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