Tuscan Kale and Carrot Soup - 25g Carbs, 8g Fiber, 6g Sugar
From: Vegetarian Times - October 2013 p.74
This recipe calls for steaming the kale in a steamer insert placed over the soup's brothy base to keep the greens brightly colored and crisp-tender.
Serves: 8
30 minutes or fewer
2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
4 cups low-sodium vegetable broth
1 15 oz can diced tomatoes in juice
2 12 oz bunches Tuscan kale, thinly sliced
1/4 cup chopped fresh basil, plus 6 whole leaves, divided
2 Tbsp chopped chives, plus handful whole chives, divided
1 15 oz can white beans, rinsed and drained
1 Tbsp balsamic vinegar
1. Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.
2. Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.
Serves: 8
Serving Size: 1 1/4 cup
Nutrition per Serving: 128 Calories, <1g Total Fat, <1g Saturated Fat, 0mg Cholesterol, 358mg Sodium, 7g Protein, 25g Carbs, 8g Fiber, 6g Sugar
Posted by: chefgloria1030@yahoo.com
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