Spanish White Bean and Kale Soup

[Guest guest]

* Exported from MasterCook *

 

Spanish White Bean and Kale Soup

 

Recipe By :Amy Cotler

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 cups dried white beans

3 tablespoons olive oil

2 medium onions -- chopped

1 1/2 teaspoons dried marjoram

16 garlic cloves -- peeled and sliced

1 14 1/2-ounce can diced peeled tomatoes -- drained

3 cups shredded kale leaves

2 teaspoons red wine vinegar

2 teaspoons salt

3/4 teaspoon freshly ground pepper

 

1) In a large soup pot, cover the beans with at least 2 inches of water. Soak 8

to 24 hours; drain.

 

2) In the soup pot, heat the oil over medium heat. Add the onions and marjoram

and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add

the garlic and cook until fragrant, 1 to 2 minutes.

 

3) Add the beans and 6 cups water. Bring to a boil, then reduce the heat to

medium and cook, covered, until the beans are tender, about 1 hour.

 

4) Stir the tomatoes and kale into the pot. Cook until the kale is wilted but

still bright green, 2 to 4 minutes. Add the vinegar, 1 cup water, and the salt

and pepper. Serve hot.

 

 

 

Source:

" One Pot Vegetarian Dishes "

Copyright:

" 1996 John Boswell Management, Inc. "

 

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

 

Per Serving (excluding unknown items): 87 Calories; 7g Fat (68.4% calories from

fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 713mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : Don't be misled by the bountiful amount of garlic in this beautiful

peasant soup. It mellows with long cooking. If you want to freeze the soup, do

so before the kale is added. Since the beans are best if soaked overnight be

sure to plan a day ahead. Makes 6 to 8 servings

 

 

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