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Ingredientes
- 2 tsp extra-virgin extra virgin olive oil
- 2 c. minced onion
- 1 sm parsnip peeled and minced
- 2 x cloves garlic
- 3 c. non-fat canned chicken or possibly vegetable broth
- 3 c. stemmed kale in 1/2"strips
- 1 med red skinned potato peeled and minced
- 1/8 tsp red pepper flakes
- 15 ounce cannellini beans, cooked rinsed and liquid removed salt and freshly grnd pepper to taste
Direcciones
- 1. In a small Dutch oven, heat oil over medium heat. Add in onion, parsnip and garlic. Saute/fry till onion is translucent/soft, about 6 min. Add in broth, kale, potato and pepper flakes.
- 2. Bring soup to boil, reduce heat and simmer 20 min, or possibly till kale is tender.
- 3. Add in beans and simmer till they are heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 4 servings | |
| Calories 475 | |
| Calories from Fat 141 | 30% |
| Total Fat 15.71g | 20% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 542mg | 23% |
| Potassium 977mg | 28% |
| Total Carbs 35.34g | 9% |
| Dietary Fiber 8.4g | 28% |
| Sugars 5.57g | 4% |
| Protein 47.34g | 76% |
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