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[acf field=’ingredients’]
  1. In a large pot, heat olive oil.
  2. Add garlic and onion; saute until soft and the onion is transparent.
  3. Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes.
  4. Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the carrots, tomatoes, herbs, salt and pepper.
  5. Simmer 5 minutes.
  6. In a blender or food processor, mix the reserved beans and broth until smooth.
  7. Stir into the soup to thicken it nicely.
  8. Simmer 15 more minutes.
  9. Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.
  10. Serve with a nice loaf of crusty bread to soak up all the yummy broth!
  11. For Vegetarian use the vegetable broth.

Yield: Serving Size: 1 (518 g) Servings Per Recipe: 8

Nutritional Information (Amount Per Serving):
Calories 214.6, Fat 3.8 g, Saturated Fat 0.6 g, Cholesterol 0.0 mg, Sodium 786.0 mg, Total Carbohydrate 36.0 g, Dietary Fiber 11.0 g, Sugars 10.6 g, Protein 11.5 g

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