White Bean and Kale Soup – Cholesterol 0 mg

Number of servings: 12

3 cups cooked white beans (2 cans or 1 cup dried)
1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrots
12 cups cleaned and chopped kale
1 cup white wine
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
10 cups vegetable broth
1 bay leaf
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions:

Heat a large soup pot over medium heat. Add oil, onion, and carrots and cook for 5 minutes.
Add kale and wine. Simmer until the liquid is reduced by half.
Add thyme, rosemary, vegetable broth, bay leaf, salt, and pepper, and bring to a boil.
Add beans, reduce heat, and simmer for 20 minutes. Remove the bay leaf and serve.

Tips:

If using dried white beans, prepare them according to the package instructions. If using canned beans, rinse and drain them.
Want a heartier soup? Add less fatty sausage. Cut it into small pieces and add it while sautéing the vegetables to release its flavor.

Nutritional values:

Calories 130 Protein 6 g Carbohydrates 21 g Total fat 1.5 g Cholesterol 0 mg Sodium 420 mg Fiber 8 g