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Add a photoFrom my favorite vegetarian cook, made with love. You can sub rapini for the kale.
Raciónes: 6
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Ingredientes
- 4 oz stale bread, sliced thick
- 4 T oz olive oil, divided
- 2 leeks, halved lengthwise , cleaned and chopped
- 4 garlic cloves, sliced thin
- 1 red chili, seeded and thinly sliced
- 4 C kale, shredded
- 4 medium tomatoes, diced
- 1 red bell pepper, seeded and diced
- 1 bunch basil
- 30 oz. vegetable stock
- 14 oz. pinto beans
- fresh oregano
- salt 7 pepper
Direcciones
- Remove crusts and toast bread at 250 for 10-15 minutes until crisp but not colored
- in large saucepan, heat 2 T olive oil
- Add leeks, garlic and chili, and stew for 10 minutes, stirring occasionally.
- Add greens and stew 5 minutes more.
- Add tomatoes, basil and red bell pepper, stew again for 10 minutes or until vegetables are soft.
- Add the stock and beans, bring to a boil and simmer, covered, over low heat for 30 minutes.
- At this point, soup can be served or left, off the heat, for several hours.
- Before serving, break bread into chunks and stir them into the soup with the oregano. if needed, reheat gently, stirring. Bread should break up a little, thickening the soup, but not completely.
- To serve, spoon soup into bowls and drizzle 1/2 T olive oil over each portion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 6 servings | |
| Calories 360 | |
| Calories from Fat 41 | 11% |
| Total Fat 4.6g | 6% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 717mg | 30% |
| Potassium 1309mg | 37% |
| Total Carbs 62.92g | 17% |
| Dietary Fiber 12.8g | 43% |
| Sugars 6.26g | 4% |
| Protein 18.42g | 29% |
