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.

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Ingredients

Directions

  • 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; 6 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 474 mg sodium. 611 mg potassium; 23 g carbohydrates; 7 g fiber; 2 g sugar; 8 g protein; 0 g trans fatty acid; 3315 IU vitamin a; 27 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 171 mcg folate; 0 mcg vitamin b12; 104 mg calcium; 2 mg iron;

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