black white bean soup
Ingredients:
  • (3 Tbsp.) olive oil
  • (1 cup) onion, chopped
  • (1/2 cup) carrot, chopped
  • (1/2 cup) celery, chopped
  • (1/2 tsp.) salt, divided
  • (2 cloves) garlic, minced
  • (4 cups) organic vegetable broth, divided
  • (7 cups) kale, stemmed and chopped
  • (2 15-oz. cans) no-salt-added cannellini beans, rinsed, drained and divided
  • (15 oz. can) no-salt-added black beans, rinsed and drained
  • (1/2 tsp.) freshly ground black pepper
  • (1 Tbsp.) red wine vinegar
  • (1 tsp.) fresh rosemary, chopped
Servings

6

Lunch

Black and White Bean Soup

A vegetarian black and cannellini bean soup with kale, aromatic vegetables, organic broth and rosemary.

Preparation Time

About 15 minutes

Cook Time

About 15 minutes

    Instructions

  1. 1Place a large Dutch oven over medium-high heat. Add oil. When hot, add onion, carrot and celery. Saute about 6 minutes, stirring occasionally, then add 1/4 tsp. salt and garlic.
  2. 2Cook another minute, then add 3 cups broth and kale. Allow to boil, then reduce heat, cover and simmer 3 minutes.
  3. 3Meanwhile, process half of beans and rest of broth in a food processor until smooth. Add to pot along with rest of beans, black beans and pepper.
  4. 4Allow to boil once more, then reduce heat and simmer 5 minutes. Add 1/4 tsp. salt, vinegar and rosemary and serve.

Nutritional Information

Serving Size: 1 1/4 cups



Amount Per Serving:

  • Calories 250
  • Total Fat 10.4 g
  • Total Carbohydrate 30.5 g
  • Protein 11.8 g
  • Cholesterol 0 mg
  • Sodium 593 mg
  • Fiber 9.2 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: N/A

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.