(No subject)

[Guest guest]

* Exported from MasterCook *

 

White Bean and Kale Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 c coarsely chopped kale -- tough veins and stems

removed

1 c chopped onion

2 garlic cloves -- chopped

2 tbsps olive oil

1 lg potato -- peeled and cubed

1 c chopped carrots

4 c vegetable stock

15 ozs navy beans -- drained and rinsed

1 bay leaf

1 tbsp lemon juice

salt and pepper -- to taste

 

Bring a large pot of water to boil. Add kale and cook for 2 minutes. Drain

in a colander, rinse with cold water, and set aside.

 

In a large pot over medium heat, saute onion and garlic in oil until onion

is tender, about 3 minutes. Stir in potato, carrots, and kale. Saute for 3

to 4 minutes. Add stock, beans, bay leaf, salt and pepper. Bring to a

boil, then reduce heat, cover, and simmer for 10 minutes, or until

vegetables are tender. Stir in lemon juice and adjust salt and pepper to

taste.

 

Source:

" Veggie Life Autumn 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 635 Calories (kcal); 12g Total Fat; (16% calories from fat);

31g Protein; 104g Carbohydrate; 2mg Cholesterol; 1656mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 2 1/2 Fat; 0 Other Carbohydrates

 

NOTES : Iris Ivanoff, Vancouver BC

 

Iris first heard of Veggie Life at a Weight Watchers meeting and has since

become a regular reader. She says she and her husband " just love this

soup. " We did, too, Iris.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0