Ingredients:
1 lb. kale
2 teaspoons olive oil
1 cup chopped onion
1/2 cup celery, chopped
2 cloves of garlic, minced
6 cups fat-free, reduced-sodium chicken broth
3 1/4 cups butternut squash; peeled, seeded, and chopped
1 cup carrot, chopped
1/3 cup no salt added tomato paste
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 (15.5oz) can cannellini beans, rinsed and drained
1 (14.5oz) can no salt added diced tomatoes
1/4 teaspoon black pepper
Directions:
Remove and discard stems from kale. Chop leaves to equal 6 cups. Wash kale in cold water, drain and set aside. Heat oil in a large skillet over medium-high heat. Add onion, celery, and garlic and sauté for 5 minutes or until soft. Add kale, broth, and remaining ingredients. Bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until all veggies are tender. Stir in pepper to taste.
Recipe adapted from myrecipes.com
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