Bean Soup With Kale & Pesto
Recipe: #32812
June 29, 2019
Categories: Carrot, Kale, One-Pot Meal, Diabetic, Heart Healthy, Low Calorie, Low Cholesterol, No Eggs, Vegetarian, Zucchini, Kosher Dairy, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (375.5 g)
- Calories 519.7
- Total Fat - 9.8 g
- Saturated Fat - 1.7 g
- Cholesterol - 2.1 mg
- Sodium - 198.4 mg
- Total Carbohydrate - 83.8 g
- Dietary Fiber - 30.9 g
- Sugars - 11.3 g
- Protein - 29.8 g
- Calcium - 276 mg
- Iron - 10.1 mg
- Vitamin C - 51.6 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat the oil in a large non-stick saucepan, and add the onion, celery, carrots and zucchini and gently fry for 10 minutes stirring occasionally.
Step 2
Tip the beans into the pan, add the stock cube and 1.2 litres of water and stir to dissolve.
Step 3
Add the kale or cabbage and bring to a simmer and cook for 5 to 7 minutes stirring occasionally, until the vegetables are tender.
Step 4
Season with salt and pepper, then lade into bowls and top with pesto.
Tips
No special items needed.
0 Reviews
You'll Also Love
