Ingredients
| Quantity | Ingredients |
|---|---|
| 3 tbsp / 50 ml | olive oil |
| 2 cups / 500 ml | chopped onion |
| 2 cups / 500 ml | chopped carrot |
| 1 cup / 250 ml | chopped celery |
| 4 | cloves garlic, crushed |
| 6 cups / 1.5 L | water |
| 1 can (19 oz / 540 ml) | cannellini beans, drained and rinsed well |
| 1 | large bunch of kale, stems removed and leaves chopped into bite-size pieces (about 4 cups / 1 L) |
| 1/3 cup / 75 ml | white wine |
| 2 tbsp / 25 ml | sodium-reduced soy sauce |
| 2 tbsp / 25 ml | freshly squeezd lemon juice |
| 1 tsp / 5 ml | coarse sea salt, or to taste |
| 1 tsp / 5 ml | dried Herbs de Provence |
| freshly ground pepper, to taste |
Directions
Heat oil in large saucepan over medium heat. When pan is hot, add onions, carrots, celery, and sauté for about 8 minutes. Add garlic; sauté for another minute.
Add water, cannellini beans, kale, wine, soy sauce, lemon juice, salt, herbs and pepper. Cover and bring to a boil; reduce heat and simmer for 30 minutes.
Serves 6.
Tip: You can swap cannellini beans for other mild-tasting beans, such as chickpeas. Likewise, you can use other leafy greens in place of the kale, such as spinach or Swiss chard - but because their leaves are more delicate, add them during the last five minutes of cooking.
Nutrition Facts
| Serving Size | Per 1-1/3 cup (325 ml) serving |
| Calories | 210 |
| Cholesterol | 0 |
| Carbohydrates | 27 |
| Fiber | 10 |
| Protein | 8 |
| Fat | 7 |
| Saturated Fat | 1 |
| Trans Fat | 0 |
| Sodium | 660 |
Source: Leslie Beck's Healthy Kitchen