Recipes

Very Scrumptious White Bean Soup

When you’re in the mood for a soup dish that’s certain to bowl you over, this white bean soup is the ultimate comfort food. Can the cans and go homemade.
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Course Bean Soups, Dry Rubs, Hot Appetizer, Vegetable Appetizers, Vegetable Soups
Cuisine Continental

Servings 2 servings
Calories 885.52 kcal

Ingredients

  

  • 1 tablespoon(s) extra virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cup(s) kale leaves, cut into bite-size pieces (remove the thick stems)
  • 3 cup(s) chicken broth, or vegetable
  • 1 leek, cut into 1/4-inch slices (1 cup)
  • 1 cup(s) dried white beans
  • 16 tablespoon(s) evaporated skim milk
  • 1 cayenne pepper, to taste
  • 1 Freshly ground black pepper, to taste

Instructions

 

  • In a large soup pot set over medium heat, saute the onion in the oil for 3 minutes, stirring often.
  • Add celery and kale and saute another minute in 2 tablespoons broth for about another 3 minutes, stirring occasionally.
  • Stir in remaining broth, leek and beans.
  • Heat to boiling.
  • Boil 2 minutes; reduce heat.
  • Cover and simmer about 1 to 2 hours or until beans are tender.
  • Stir milk into soup.
  • Place 1 cup of the soup in blender or food processor.
  • Cover and blend on high speed about 30 seconds.
  • Stir blended mixture into remaining soup mixture.
  • Spice it up with cayenne and black pepper to taste.

Nutrition

Calories: 885.52kcalCarbohydrates: 156.16gProtein: 62.84gFat: 15.11gSaturated Fat: 2.82gSodium: 568.12mgFiber: 41.47gSugar: 44.76g

Keyword Anniversary Parties, Christmas, Diabetes Friendly, Dinner Parties, Easter, Gluten Free, Halloween, Heart Healthy, High Fiber, Kwanzaa, Low Calorie, Low Carb, Low Cholesterol, Low Fat, Low Sodium, Low Sugar, Mother’s Day, Passover, Soup, Valentine’s Day, Vegetables
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