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Recipe of the Day
Roasted Tomato Basil Soup
It may be the best soup you've ever had and best served with grilled cheese or baguette.
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Yield: 4- 1 cup per serving
Recipes
Beans and Greens Italiano
| Nutrition Information | |
| Calories: | 150 |
| Total Fat: | 2.5g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 135mg |
| Carbohydrates: | 21g |
| Dietary Fiber: | 6g |
| Sugars: | 2g |
| Protein: | 9g |
| Vitamin A: | 2500iu (50%) |
| Vitamin C: | 30mg (50%) |
| Calcium: | 150mg (15%) |
| Iron: | 2.7mg (15%) |
Basil, garlic and parmesan give pizazz to beans and greens..
1 medium onion, diced
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 cup water
15 ounce can cannelini beans, rinsed and drained
1 bunch kale (about 4 cups), washed, drained and chopped
1/2 cup fresh basil leaves, chopped
4 tablespoon grated parmesan cheese
Spray a large nonstick skillet with vegetable oil cooking spray and heat over medium high heat. Saute onion and garlic until golden. Add the water and then the rest of the ingredients except the parmesan cheese. Cook briefly until the kale is wilted and tender- about 3 or 4 minutes. Serve each portion with 1 tablespoon parmesan cheese sprinkled over the top.
This recipe goes well with fresh sliced tomatoes and whole grain bread.
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