Kale and Kidney Bean Soup

Served alongside warm bread and a salad this soup makes a great meal.

Kale and Kidney Bean Soup

Ingredients:

2 tsp olive oil
1/2 onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
1 clove garlic, minced
1/4 tsp crushed red pepper flakes
1/4 tsp crushed dired rosemary
1/2 tsp dried thyme
1 tbsp nutritional yeast
1/2 pound washed, trimmed and cut kale leaves
4 cups vegetable broth
4 cups water
1 15 oz can kidney beans, rinsed and drained
5.5 oz tomato or vegetable juice
salt and pepper to taste

Directions:

In a large soup pan, heat the olive oil. Add the diced onion to the olive oil and let it cook down until it is softened and starting to turn translucent. Next, add the diced carrot and celery to the pot and let those cook for about 7 minutes or so. Then add the garlic and give that a stir. Let the garlic heat through for only about a minute and then add the spices and the nutritional yeast. The 1/2 pound of prepared kale goes in next, followed by 4 cups of vegetable broth, the water, beans, and tomato juice. Let this come to a boil then lower the heat and simmer for 20 minutes. I like to sprinkle a bit more nutritional yeast over the top before serving...yum.

Nutrition Facts

Serving Size 359 g

Amount Per Serving

Calories 102 Calories from Fat 18

% Daily Value*

Total Fat 2.0g 3%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 465mg 19%

Potassium 547mg 16%

Total Carbohydrates 14.4g 5%

Dietary Fiber 5.7g 23%

Sugars 1.7g

Protein 7.7g

Vitamin A 119% • Vitamin C 68% Calcium 8% • Iron 10%

Nutrition Grade A

* Based on a 2000 calorie diet