This recipe is derived from the original which comes from one of my favorite cookbooks and the creators of Cooking Light magazine- Fresh Food Fast-weeknight meals. I have made a few adjustments from the original version in order to lighten in a little more and use fresh kale and onions.
3 slices Turkey bacon, cut crosswise into ¼ inch pieces
3 cups of fresh chopped Kale
2 ¼ cups of water
1 (15oz) can cannellini beans, rinsed and drained
1 (14.5oz) can of 99% fat free chicken broth
1 medium onion, chopped
2 cloves garlic, peeled and sliced thin
½ cup of mushrooms
1 ½ tsp. Olive oil, divided
Salt and Pepper to taste
Cook bacon in a large sauce pan or Dutch oven over Med-high heat until crisp. (Using turkey bacon I add a ½ tsp of olive oil in this.)
Once bacon is crisp, add the remaining olive oil and onions, garlic and mushrooms and cook until softened. (Appx. 3 minutes)
Add chicken broth, water, beans, and kale along with a little salt and pepper. ( I use a lot of pepper)
|Kale is high in beta carotine, vitamin C, and rich with calcium|
|Rinsing and Draining removes up to 50% sodium|
Bring to a boil over high heat, then reduce to simmer for 30 minutes.
It's quick, it's easy, and it’s even better the second day! I make it a day in advance and use it for my lunches!
This healthy and delicious soup is right at 200 calories per 1 2/3 cups servings.
Serve with a slice of toasted crusty bread!