Flecked with a grab bag of hearty vegetables, this healthy soup hums with garlic and crushed red pepper. The recipe comes from La Soupe, a nonprofit cafe in Cincinnati.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
1 day
Servings:
10
Yield:
2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beans in a large lidded pot. Cover with water; soak 8 hours or overnight in the refrigerator. Drain and rinse beans; set aside.

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  • In a Dutch oven, heat oil over medium heat. Add onion and celery; cook until soft and translucent, about 3 minutes. Add fennel and carrot; cook until tender, about 5 minutes more. Add garlic; cook until fragrant, about 1 minute. Add kale; cook, stirring, until wilted, about 1 minute. Add crushed red pepper and black pepper; cook 30 seconds. Add wine; cook until almost evaporated. Add beans, broth and bay leaves.

  • Bring mixture to a low boil. Reduce heat and simmer, covered, until beans are very tender and broth has thickened slightly, about 1 1/2 hours. Add parsley and season with salt before serving.

Nutrition Facts

173 calories; fat 6g; cholesterol 0mg; saturated fat 1g; carbohydrates 23g; mono fat 4g; poly fat 1g; trans fatty acid 0g; insoluble fiber 7g; sugars 2g; protein 8g; vitamin a 3314.7IU; vitamin c 26.8mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 171.3mcg; vitamin b12 0.2mcg; sodium 474mg; potassium 611mg; calcium 104mg; iron 2.2mg.
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Reviews

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