Kale and White Beam Soup

(from Lucianolinda’s recipe box)

Source: Joe Gray, Chicago Tribune

Serves 4 people

Categories: Soup

Ingredients

  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 3 cups cooked white beans or 2 (14 oz.)
  • cans, drained , rinsed
  • 1 quart chicken broth or vegetable broth
  • 3 to 4 cups roughly chopped kale
  • 1/2 tsp. salt, or to taste
  • 1 cup leftover turkey or chicken, ot thinly sliced cooked sausage (opt.)
  • 1 small fresh chile pepper, such as Fresno or
  • Habanero, thinly sliced crosswise.

Directions

  1. Heat olive oil in a Dutch oven or large saucepan; add the garlic. Cook until aromatic, I minute.

  2. Stir in beans. Add the broth and baby kale; season to taste. Cover the pot; cook at a simmer until kale is wilted to your liking. Stir in the turkey, chicken or sausage, if using. Add the chile pepper slices. Cook just until heated through.

  3. Per serving:(without meat) 230 cal., 13g protein. 8g fat, no cholesterol, 29g carbs., 387mg. sodium and 8g fiber.

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