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White Bean and Kale Soup

Remember those White Beans with Kale [1] we made a couple of days ago? Today, we’re going to use the leftover cooking liquid and some of the beans themselves to make a luscious soup.

If you have a fancy flavored oil, now’s the time to use it. I drizzled a touch of white truffle oil over my bowl of soup and it provided another dimension of earthiness. If you use it, don’t go crazy or you will overpower the soup. Just a hint will do.

Later in the week, we’ll be featuring the White Beans with Kale [1] in one more recipe – an appetizer.

White Bean and Kale Soup

Adapted from Bon Appetit

1 tablespoon olive oil
1 medium carrot, diced
1/2 cup chopped celery
4 cups cooking liquid from White Beans with Kale [1] or vegetable stock
3 cups White Beans with Kale [1]
1 (15 ounce) can diced tomatoes, undrained
3 tablespoons grated Parmesan cheese plus more for serving
3 garlic cloves, minced
1 teaspoon Italian seasoning
white truffle oil (optional)

Heat oil in a large pot over medium heat. Add carrot and celery; sauté for about 5 minutes or until veggies begin to soften.

Add cooking liquid, beans with kale, tomatoes, 3 tablespoons Parmesan, garlic and Italian seasoning. Bring to a boil, then reduce heat and simmer, uncovered, for about 30 minutes.

Transfer 2 cups of mixture to a food processor. Purée, then return to pot. Ladle soup into bowls, then sprinkle with additional Parmesan and drizzle with truffle oil, if desired.

Makes 4 servings
Per serving: 220 calories, 10g fat (2g sat), 3mg cholesterol, 347mg sodium, 25g carb, 9g fiber, 6g sugar, 8g protein