A Revised Old Favorite
This was one of the first recipes I posted on FoodsForLongLIfe.com. As I was preparing this yesterday for a photo shoot for my cook book, I made some important changes to the recipe. Since it's such a favorite of mine and such a hearty yet low calorie, nutritious meal for these cold winter nights, I thought I would re-post it with the changes.
Great for Weight Loss
This soup is very filling yet is has less than 200 calories per bowl! It's also low in fat and high in fiber. If you are trying to lose weight, this is a very satisfying dish. Make a big pot on Sunday and enjoy it for lunch or dinner during the week.
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Besides all the goodness of kale, the cannellini beans in this soup make it an excellent source of protein and fiber.
1 T extra virgin olive oil
1 small onion, diced (1 1/2 cups)
1 large stalk of celery, diced (1 cup)
1 large carrot, diced (1 cup)
2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
1 large stalk of celery, diced (1 cup)
1 large carrot, diced (1 cup)
2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
1 T of chopped garlic (about 3 small cloves)
One 14.5 oz can of organic diced tomatoes
One 14.5 oz can of organic diced tomatoes
4 cups vegetable broth
1 bay leaf
4 packed cups raw kale, cleaned and sliced
Two 15 oz cans of cannellini beans
1 tablespoon fresh lemon juice
3 T of grated parmesan (omit for a vegan version of soup)
Heat olive oil and sauté the onion, celery, carrots and rosemary over low to medium heat for 5 minutes, stirring frequently. Add garlic and cook another minute. Add tomatoes, vegetable broth and bay leaf. Bring to a boil then reduce heat, cover and simmer for 10 minutes. Wash the kale well, removing and discarding the center stalk before slicing. Add sliced kale and 2 cans of beans to the pot, bring back to a low boil and simmer, covered, until kale is tender (about 5 to 10 minutes). Turn off the heat, remove bay leaf, add lemon juice and salt and pepper to taste. Top each bowl of soup with 1/2 tablespoon parmesan cheese if desired. Serve with a nice loaf of crusty, whole grain bread.
Per serving: 196.8 calories, 3.8 g fat, 0.8 g saturated fat, 10.3 g protein, 30.8 g carbohydrates and 8.5 g of fiber.
Two 15 oz cans of cannellini beans
1 tablespoon fresh lemon juice
3 T of grated parmesan (omit for a vegan version of soup)
Heat olive oil and sauté the onion, celery, carrots and rosemary over low to medium heat for 5 minutes, stirring frequently. Add garlic and cook another minute. Add tomatoes, vegetable broth and bay leaf. Bring to a boil then reduce heat, cover and simmer for 10 minutes. Wash the kale well, removing and discarding the center stalk before slicing. Add sliced kale and 2 cans of beans to the pot, bring back to a low boil and simmer, covered, until kale is tender (about 5 to 10 minutes). Turn off the heat, remove bay leaf, add lemon juice and salt and pepper to taste. Top each bowl of soup with 1/2 tablespoon parmesan cheese if desired. Serve with a nice loaf of crusty, whole grain bread.
Per serving: 196.8 calories, 3.8 g fat, 0.8 g saturated fat, 10.3 g protein, 30.8 g carbohydrates and 8.5 g of fiber.
