White Bean Soup with Winter Greens
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 bay leaf
- salt and pepper to taste
- 2 ts garlic minced
- 1 ts grated lemon zest
- 1/2 md yellow onion; chopped
- 1 bn kale or chard; (10-12
- 1 russet potato; cut in 1/4
- 3 c veggie broth; ( i use vegt
- 2 navy; (15oz cans) beans or
- Carbohydrate 2.15834 g
- Cholesterol 0 mg
- Fat 0.07716 g
- Fiber 0.457999999046326 g
- Protein 0.34278 g
- Saturated Fat 0.018198 g
- Serving Size 1 1 Serving (7g)
- Sodium 156.004 mg
- Sugar 1.70034000095367 g
- Trans Fat 0.022462 g
- Calories 9 calories
I made this recipe tonight from Everyday Cooking with Dr. Dean Ornish. It was absolutely wonderful!!! I feel compelled to share it. Remove and discard tough kale ribs. Bring a large pot of salted water to boil over high heat. Add kale leaves and boil 2 minutes. Drain in a colander. Rinse with running cold water. Drain again well. Chop coarsely. In a medium pot, combine broth, potaotes, onion, garlic, and bay leaf. Bring to a simmer, cover, and adjust heat to maintain a simmer. Cook until potatoes are just tender,about 10 minutes. Add beans and their liquid. Cook covered over low heat, until potatoes are soft and flavors are well blended, about 20 minutes. Add chopped kale and simmer 5 minutes, uncovered. Season to taste with salt and pepper. Remove bay leaf. Stir in lemon zest and serve. Posted to fatfree digest by JBennicoff@aol.com on Feb 5, 1998
