My Trainer's Kale Soup Recipe - Allrecipes.com
  • READY IN 50 mins

My Trainer's Kale Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Heat olive oil in a stockpot over medium heat; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
  2. Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
  3. Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.
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Reviews More Reviews

Nov 02, 2013

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.)

 

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Nutrition

  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 32.7 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 10.4 g
  • 42%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 1010 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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