Tuesday, February 19, 2013

Talk about Trendy

Cannellini Bean, Kale and Garlic Soup  

Winter is winding down and summer is on the horizon. That means before long, it is skinny-tan season!  Let's work on the skinny part first....soup for dinner, no carbs! Here is a delicious soup that is ridiculously easy to make. Need another reason; Kale in this soup tastes much better than my attempt at Kale chips! Lastly, my picky family LOVES it!!! Kale is high in fiber but low in calories and is known as a natural detox food. It is also loaded with iron, Vitamins A and C as well as calcium. Do I have you on board yet.....no? How about the fact this soup reheats well and is super cheap to make. You can stick to you resolutions to save money and eat better by making this today...we can worry about being tan early May!  

5 Tablespoons Olive Oil
1 head fresh garlic, chopped
Black Pepper (a few turns of your pepper mill)
1 container Beef Broth (4 cups)
3 cans Cannellini Beans
1/2 bunch of Kale

Heat olive oil and black pepper in large soup
pot over med to med high heat for about 1 minute. 
Add chopped garlic and saute until garlic just starts to brown. 
Add 3 cans of beans and stir to combine, do not drain or rinse the beans. 
Add the entire container beef broth. 
Peel Kale from woody stem and tear into pieces. 
Add to the soup and stir to combine.
Bring to a boil and lower to a simmer until kale is tender and wilted (about 30-40 minutes)
Taste and add salt to your liking. 

Serve with a few sprinkles of fresh parmesan. 

(Note, you can also take an immersion blender to the soup to crush some of the beans and chop some of the kale but don't puree soup completely).