Chock-full of flavour and healthful ingredients, this vegetarian soup can go from kitchen to table in less than an hour.
- Portion size 6 servings
- Credits : © CanadianLiving.com
- 2 tablespoons extra-virgin olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1/2 cup chopped fresh parsley
- 1 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 8 cups vegetable stock
- 2 cans navy or white kidney beans drained and rinsed
- 2 cups diced potatoes
- 2 cups diced rutabaga
- 1 teaspoon salt
- 6 cups shredded deveined kale
- 6 cups shredded deveined spinach
In Dutch oven, heat half of the oil over medium heat; add onion, garlic, parsley, coriander, cumin and pepper. Cook, stirring, until onion is softened, about 5 minutes.
Add stock, 2 cups (500 mL) water, beans, potato, rutabaga and salt ; bring to boil. Reduce heat; cover and simmer until vegetables are almost tender, about 15 minutes.
Add kale; cook until tender, about 15 minutes (if using spinach, cook for 2 minutes). (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 3 days.) Drizzle with remaining oil.
Nutritional facts <b>Per serving:</b> about
- Sodium 1259 mg
- Protein 18 g
- Calories 377.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 65 g
- Iron 41.0
- Folate 50.0
- Calcium 17.0
- Vitamin A 37.0
- Vitamin C 105.0