My Trainers Kale Soup Recipes
MY TRAINER'S KALE SOUP
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!
Provided by sarah
Categories Kale Soup
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
- 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.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.7 g, Cholesterol 0.5 mg, Fat 7.9 g, Fiber 10.4 g, Protein 8.9 g, SaturatedFat 1.2 g, Sodium 945.9 mg, Sugar 4.8 g
MY TRAINER'S KALE SOUP
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!
Provided by sarah
Categories Kale Soup
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
- 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.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.7 g, Cholesterol 0.5 mg, Fat 7.9 g, Fiber 10.4 g, Protein 8.9 g, SaturatedFat 1.2 g, Sodium 945.9 mg, Sugar 4.8 g
MY TRAINER'S KALE SOUP
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!
Provided by sarah
Categories Kale Soup
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
- 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.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.7 g, Cholesterol 0.5 mg, Fat 7.9 g, Fiber 10.4 g, Protein 8.9 g, SaturatedFat 1.2 g, Sodium 945.9 mg, Sugar 4.8 g
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