Recipe by sarah
"So much flavor and so easy to customize with your choice of greens! You can even substitute vegetable stock to make this a fully vegetarian dish! Serve with crusty bread for dipping. Tastes even better the next day! Enjoy!"
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olive oil, or as needed
salt and ground black pepper to taste
1 (32 fluid ounce) container
1 (15 ounce) can
black beans, drained and rinsed
1 (15 ounce) can
cannellini beans, drained and rinsed, divided
chopped kale, or to taste
apple cider vinegar, or to taste
Very easy, delicious and healthy! I made this exactly as written, well except I used more kale bc it does shrink down quite a bit once cooked. I had the opposite experience as the other reviewer - I felt this had a ton of flavor, especially given that it's only seasoned with salt and pepper! To make blending the beans easier, I removed some liquid from the pot and added that to the beans before blending. This is a very hearty soup and makes 6 good sized portions. I'm looking forward to having the leftovers for lunch tomorrow! Thanks for the great recipe sarah!
This was a good soup. I used frozen collard greens instead of kale which worked great. I docked it one star because I felt it was a little lacking as is. I added some oregano, a little basil, and some mini bow tie pasta which I feel really helped make it tasty. I didn't puree the cannellini beans ahead of time, rather I used my immersion blender to blend right in the pot (I did this step before adding pasta.)
* Percent Daily Values are based on a 2,000 calorie diet.
My Trainer's Kale Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 71
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