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Black and White Bean Soup
Ingredients:
- (3 Tbsp.) olive oil
- (1 cup) onion, chopped
- (1/2 cup) carrot, chopped
- (1/2 cup) celery, chopped
- (1/2 tsp.) salt, divided
- (2 cloves) garlic, minced
- (4 cups) organic vegetable broth, divided
- (7 cups) kale, stemmed and chopped
- (2 15-oz. cans) no-salt-added cannellini beans, rinsed, drained and divided
- (15 oz. can) no-salt-added black beans, rinsed and drained
- (1/2 tsp.) freshly ground black pepper
- (1 Tbsp.) red wine vinegar
- (1 tsp.) fresh rosemary, chopped
Preparation Time
About 15 minutes
Cook Time
About 15 minutes
Instructions
- 1Place a large Dutch oven over medium-high heat. Add oil. When hot, add onion, carrot and celery. Saute about 6 minutes, stirring occasionally, then add 1/4 tsp. salt and garlic.
- 2Cook another minute, then add 3 cups broth and kale. Allow to boil, then reduce heat, cover and simmer 3 minutes.
- 3Meanwhile, process half of beans and rest of broth in a food processor until smooth. Add to pot along with rest of beans, black beans and pepper.
- 4Allow to boil once more, then reduce heat and simmer 5 minutes. Add 1/4 tsp. salt, vinegar and rosemary and serve.
Nutritional Information
Serving Size: 1 1/4 cups
Amount Per Serving:
- Calories 250
- Total Fat 10.4 g
- Total Carbohydrate 30.5 g
- Protein 11.8 g
- Cholesterol 0 mg
- Sodium 593 mg
- Fiber 9.2 g
Additional Information
Recipe Category: Lunch
Recipe Subcategory: Soups and Stews
Recipe Ethnicity: N/A
Dietetic Info:
- Glycemic Index:
- Gluten Free: Yes
Vegetarian/Allergen Info: N/A
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.
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Recipe