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Recipe of the Day
White Bean Butternut Squash Ragout with Polenta Squares
A satisfying and nutritious meal from the Whole Foods Diet Cookbook that takes 25 minutes to prepare.
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Recipes
Yield: 6 servings - 1-1/4 cups each.
Recipes
Kale Chowder
| Nutrition Information | |
| Calories: | 200 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 100mg |
| Carbohydrates: | 39g |
| Dietary Fiber: | 9g |
| Sugars: | 7g |
| Protein: | 10g |
| Vitamin A: | 3000iu (60%) |
| Vitamin C: | 48mg (80%) |
| Calcium: | 150mg (15%) |
| Iron: | 3.6mg (20%) |
2 baking potatoes, diced with skin
1/2 cup diced onion
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon oregano
3 cups water
2 cups low-sodium chicken broth
14-ounce can diced tomatoes- no salt added
15-ounce can kidney beans, drained and rinsed
4 cups chopped fresh kale
Add all items except kale to large soup pot. Bring to a boil and reduce to a simmer.
Cook until potatoes are almost done (about 10 minutes) and add kale.
Continue cooking for 10 minutes. Serve in soup bowl.
This chowder goes great with a green tossed salad and whole grain bread.
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