Tuesday, January 11, 2011

Day 61 Lunch: Kale & White Bean Soup


Started with this recipe.

Original Ingredients                                                                                 What I used

2 TBLSPNS extra-virgin olive oil                                                         2 tsp EVOO 
1 cup diced yellow onion                                                                        1 large onion, chopped
4 large garlic cloves, roughly chopped                                            garlic powder (still out of garlic)
1 (32-ounce) box low-sodium vegetable broth                            home-made vegetable broth 
4 cups packed chopped kale                                                                 1 bunch kale, chopped
1 (14.5-ounce) can Italian-style diced tomatoes                         1 can diced tomatoes w/basil  
1 (14.5-ounce) can no-salt-added cannellini beans                    1 can cannellini beans, drained & rinsed

1 (14.5-ounce) can sliced carrots, drained                                     two large carrots, peeled, halved and sliced 

I sauteed the onion in the olive oil while I chopped the carrots, then added them and cooked about 5 minutes. I added the kale, tomatoes, beans, garlic powder and broth (plus a little verdurette to spice up the broth) and cooked the soup for about 15 minutes. We had it without cheese and decided that some tubetini pasta would be a nice addition.

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