Italian Bean & Greens Soup
This is a perfect soup for a rainy spring afternoon. Greens are a
great way to add calcium to our diets. As spring turns to summer try
this soup with any hearty green--rainbow chard for example.
Yield: Eight 3-ounce servings, or four 6-ounce servings
|
| Ingredients |
| 3/4 tsp |
garlic, minced |
| 3/4 tsp |
extra virgin olive oil |
| 2 tsp |
tomato paste |
| 1-1/2 tsp |
fresh sage, chopped |
| 3 cups |
kale chopped, blanched, and cooled |
| 3/4 cup |
cannellini beans, dry weight |
| 2 cups |
vegetable stock |
| 1/4 tsp |
salt |
| 1 tsp |
lemon juice |
| 2 tsp |
parmesan cheese, grated |
| 1/4 cup |
onion, small dice |
|
| Nutrition Facts |
| Total Calories |
51 |
| Calories from Fat |
6 |
| Total Fat |
1g |
| Saturated Fat |
0g |
Cholesterol
|
1mg |
| Sodium |
529mg |
| Carbohydrates |
11g |
| Fiber |
3g |
| Sugar |
4g |
| Protein |
4g |
|
- In a pot of simmering water cook the cannellini beans.
- In another
pot, sauté the onions, garlic, and sage for 1
minute. Add tomato paste and simmer for 3 minutes.
- Add greens and
salt and pepper and cook for about 8 minutes.
- When beans are cooked, mash them roughly and add to pot. Cook
for 15 minutes.
- Add lemon juice and simmer very slowly for another
15 minutes.
- Serve garnished with grated Parmesan cheese.
|
