Savory Kale, Cannellini Bean, and Potato Soup
I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!
INGRIDIENT
DIRECTION
Step: 1
Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
Step: 2
Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.
NUTRITION FACT
Per Serving: 262 calories; protein 8.2g; carbohydrates 38.8g; fat 5.4g; cholesterol 2mg; sodium 245.2mg.
When you’re trying to make less of weight, each healthy dinner should include protein. Protein make you build strong , metabolism-boosting muscles and it make you to feel full and satisfied longer. Make sure do these dinner recipes and processes to fill your bowl with protein-rich foods .
Some of less eating process eat salad for dinner instead of a traditional meat and potatoes meal . But if you’re not careful , your salad could contain more fat and calories than the food you’re trying to replace . Use this guide to keep a evening salad that keep your diet on track.
