Crock Bean Soup with Kale

Crock Bean Soup with Kale
Crock Bean Soup with Kale

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    tablespoons olive oil

  • 3

    medium onions, chopped

  • 1

    medium carrot, chopped

  • 3

    cloves garlic, pressed

  • 1

    bunch kale, trimmed and sliced (or use 2 cups frozen greens)

  • 1

    pound cannellini beans, soaked overnight (you can also use white beans)

  • 4

    cups low sodium chicken broth (make your own or buy canned)

  • 1/4

    cup tomato sauce

  • 1/4

    teaspoon crushed red pepper flakes

  • Salt and pepper, to taste

Directions

In a skillet, heat olive oil over medium-high heat. Add onions, carrot and garlic. Cook until onions are translucent. Add kale and cook till wilted, about 3 minutes. In a crock pot, place soaked, drained beans; add crushed red pepper flakes and the contents of the skillet; cover with broth (add a little water if necessary, but crockpot should be 3/4 full). Cook on high for 8 hours, or until beans are tender. Once beans are tender, add the tomato sauce and salt and pepper to taste. Per Serving: 349 Calories; 8g Fat; 19g Protein; 54g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 85mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: