Thursday, October 6, 2011

Greens, Beans and Turkey Bacon Soup

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!

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