Yummy Beans N Greens In A Bowl Kale Soup Food

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SIMPLE AND DELICIOUS KALE SOUP



Simple and Delicious Kale Soup image

This kale soup recipe is quick, easy, and delicious.

Provided by Heidirs

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 30m

Yield 2

Number Of Ingredients 6

1 tablespoon butter
1 small onion, chopped
2 cups chicken broth
1 small tomato, chopped
3 cups loosely packed chopped kale
1 cup canned white beans, rinsed and drained

Steps:

  • Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
  • Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 43.9 g, Cholesterol 20.3 mg, Fat 7.5 g, Fiber 9.4 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 1054.3 mg, Sugar 4.1 g

YUMMY BEANS N' GREENS IN A BOWL (KALE SOUP)



Yummy Beans N' Greens in a Bowl (Kale Soup) image

A light and delicious fast fix meal that is easy on the waist and the pocketbook! This comes together very fast and will fill you up with just a few tasty but healthy ingredients. The quantity listed leaves you with a soupy, brother bowl of yum! You could add another batch of kale if you like, there is that much broth. Also great with all kinds of beans. To me this dish seems like a beautiful marriage between Italian and Southern cooking. Hope you enjoy! PS: If you use a vegetarian 'chicken' broth this will be completely vegetarian friendly! Skip the parm or use a vegan parm and you have a vegan friendly dish! The portion is very generous! Adjust time if you are using more tender greens so they are not over cooked.

Provided by Mamas Kitchen Hope

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 tablespoon olive oil
3 -4 garlic cloves, minced
1 large onion, chopped
4 cups fat free chicken broth or 4 cups vegetable broth
1 (15 ounce) can great northern beans or 1 (15 ounce) can garbanzo beans
1 bunch swiss chard (any greens such as mustard, turnip, collards should work, just adjust cooking time for more tender g) or 1 bunch spinach (any greens such as mustard, turnip, collards should work, just adjust cooking time for more tender g)
1 cup spinach leaves, fresh (yes this is in addition to the other greens) (optional)
1/2 teaspoon sugar (optional)
1/4 teaspoon nutmeg (optional)
salt and pepper
parmesan cheese (optional)

Steps:

  • Heat a dutch oven and spray with cooking spray. Add olive oil and then the onion and garlic. Saute just until it begins to soften, Add chicken broth and allow to continue cooking while you begin the next steps.
  • Wash whatever greens you choose to use and remove any hard stalks. Stack the leaves one on top of the other, roll like a cigar and slice into 1/4 inch slices, then cut the pieces in half. This will give you nice ribbons that are not too wide or long.
  • Add greens, sugar and nutmeg (if using) to the pan. (Save spinach for later) Stir to combine. (The sugar will not make the dish sweet but will balance some of the bitterness from the greens).
  • Rinse and drain beans and add to pan. Stir gently. Simmer for 20 minutes or until greens are al dente or as soft as you would like. Toss in spinach just to wilt.
  • Ladle each serving into a bowl and top with a generous sprinkling of freshly grated parmesan cheese and additional cracked pepper if desired. Crusty bread is also a great accompaniment for all the yummy broth that is swimming in the bowl.
  • Enjoy!

AWESOME GREEN BEANS WITH KALE



Awesome Green Beans with Kale image

Awesome green beans! Once you take a bite, it will be the only thing you want to eat off the whole plate! Thank you Lord for a great recipe.

Provided by Sherylynn Booth

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 2

Number Of Ingredients 10

1 tablespoon olive oil
2 small shallots, chopped
2 small garlic cloves, chopped
½ cup chopped kale
2 tablespoons condensed cream of chicken soup
1 tablespoon sriracha sauce
1 tablespoon cream cheese
1 tablespoon sour cream
1 (15 ounce) can cut green beans, drained
ground black pepper to taste

Steps:

  • Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.
  • Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.

Nutrition Facts : Calories 169 calories, Carbohydrate 14.4 g, Cholesterol 9.9 mg, Fat 11.2 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 3.3 g, Sodium 792.5 mg, Sugar 1.8 g

PASTA, BEANS, 'N' GREENS



Pasta, Beans, 'n' Greens image

Make and share this Pasta, Beans, 'n' Greens recipe from Food.com.

Provided by Pineapple

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (15 3/4 ounce) can reduced-sodium fat-free chicken broth
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1/2 cup uncooked penne (tube-shaped pasta)
1 (16 ounce) can cannellini beans or 1 (16 ounce) can other white beans, rinsed and drained
0.5 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry (about 1/3 cup)
1/4 cup grated fresh parmesan cheese

Steps:

  • Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; sauté 5 minutes. Add the oregano, salt, pepper, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
  • Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.

Nutrition Facts : Calories 304.9, Fat 5.2, SaturatedFat 1.7, Cholesterol 5.5, Sodium 507.7, Carbohydrate 50.9, Fiber 11.9, Sugar 6.1, Protein 17

KALE & BEAN SOUP



Kale & Bean Soup image

Chock-full of veggies, this soup soothes both the body and the spirit. The kale is packed with nutrients, including omega-3s, and the beans add a natural creaminess. -Beth Sollars, Delray Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

2 medium onions, chopped
2 cups cubed peeled potatoes
1 tablespoon olive oil
4 garlic cloves, minced
1 bunch kale, trimmed and coarsely chopped
3-1/2 cups vegetable broth
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups water
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

  • In a Dutch oven, saute onions and potatoes in oil until tender. Add garlic; cook 1 minute longer. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender., Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through.

Nutrition Facts : Calories 152 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

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