Kale & black bean soup

  • 1 tablespoon olive oil
  • 6 cloves minced garlic
  • 1 large onion, chopped
  • 4 cups of chopped kale
  • 3 cups no fat vegetable stock
  • 1 cup dry red wine
  • 19 oz. can of black beans
  • 1 can of stewed tomatoes (Italian)
  • 1 tsp. dried thyme
  • 1 tsp. rosemary
  • 1 teaspoon salt
  • ½ teaspoon cracked pepper
  • 12 ounces whole wheat capellini or angel hair pasta
  1. In a large pot, heat olive oil sauté garlic and onion until soft.
  2. Add kale and sauté until wilted.
  3. Add broth wine, beans, tomatoes, herbs, salt and pepper. Bring to a boil.
  4. Break up pasta and simmer for 15 to 20 minutes.

Nutrition per 1 cup*:

  • 100 calories, 1g fat, 6g fiber, 1 point

* Nutrition roughly calculated by the vegetable stock & beans I used.

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