Greens and Beans Soup - Greek Fasolia Soupa me Horta - 9 pts

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Greens and Beans Soup - Greek Fasolia Soupa me

Horta - 9 pts

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : LowFat (Less than 30%) Veggie

WW

 

Amount Measure Ingredient -- Preparation

Method

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2 cups diced leeks -- white part

only, 1/2” dice

1 1/2 cups diced celery -- including

leaves, 1/2” dice

1 cup diced carrots -- 1/2” dice

3 tablespoons olive oil -- (3 to 4)

Salt

Freshly ground black pepper

1 pound kale -- roughly chopped

8 cups vegetable stock

1 tablespoon minced garlic

3 bay leaves

1 teaspoon crushed red pepper flakes

2 cups cooked cannellini beans -- or

1 15 ounce can

Grated cheddar -- fontina, or

parmesan cheese (optional)

 

 

Sauté the leeks, celery, and carrots in olive oil,

lightly seasoned with salt and freshly ground black

pepper, until the vegetables soften and the leeks

start to turn golden. Add the kale and garlic and stir

to coat the greens with oil. Add the stock, bay

leaves, crushed red pepper, and beans, and bring to a

boil. Partially cover the pot, turn the heat down to

low, and simmer the soup for 30-40 minutes, or until

the flavors have blended. Taste and season with salt

and pepper, as needed. Serve with grated cheese

sprinkled over the top of the soup.

 

Serves 6

 

Description:

" 9 pts "

Source:

" Tastes Like Home by Laurie Constantino "

S(Formatted by Chupa Babi):

" 12.28.07 "

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Per Serving (excluding unknown items): 431 Calories;

13g Fat (25.7% calories from fat); 17g Protein; 66g

Carbohydrate; 13g Dietary Fiber; 3mg Cholesterol;

2244mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean

Meat; 3 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 902671 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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