(Note: Use one 15-1/2 ounce can cannellini or other white beans and two 15-1/2 ounce can of stewed or diced tomatoes. I listed cups because this is the only way I could get the recipe analyzer to work.) Beet or other greens may be used rather than kale. To turn this into a main course, add pieces of lowfat Kielbasa, chicken sausage, or ham.
| 1 | large chopped onion |
| 4 | minced cloves garlic |
| 1 | tablespoon olive oil |
| 1/2 | cup chopped fresh basil |
| 1/2 | cup chopped fresh parsley |
| 1 | teaspoon dried oregano |
| 1 | chicken bouillon cube |
| 2 | cups cannelini |
| 4 | cups stewed tomatoes |
| 4 | cups chopped kale |
| 3 | stalks celery, chopped |
| 3 | cups water |
| 1 | pinch red pepper flakes |
| 1 | salt and pepper to taste |
In a large pot, sautée the onion, celery, and garlic in the olive oil. Add all the other ingredients and simmer for one hour. Adjust seasonings to taste.
CategoriesVegetables, Soup
| Nutrition Facts | ||||||
Serving Size 348.8g |
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Amount Per Serving |
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|
Calories 126 Calories from Fat
22 |
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% Daily Value* |
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|
Total Fat
2.5g 4%
|
||||||
|
Saturated Fat
0.2g 1%
|
||||||
|
Trans Fat
0.0g |
||||||
|
Cholesterol
0mg 0%
|
||||||
|
Sodium
541mg 23%
|
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|
Total Carbohydrates
23.0g 8%
|
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|
Dietary Fiber
5.8g 23%
|
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|
Sugars
7.4g |
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|
Protein
5.6g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
Bad points |
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