Ingredients :
1/4 Cup Olive Oil
1 Small Onion -- Coarsely Chopped
4 Garlic Cloves -- Crushed In A Garlic Press
6 Cups Prewashed And Cut Kale -- About 4 Pounds Raw And Untrimmed
1 Pound Frozen Mixed Italian Vegetables -- (1 Bag) Such As Zucchini, Green Beans, Cauliflower, And Broccoli
14 1/2 Ounces Canned "Petite" Diced Tomatoes In Juice -- (1 Can)
1 Cup Ditalini Pasta Or Small Elbow Macaroni
5 1/4 Cups Reduced-Sodium Chicken Broth -- (42 Fl Oz)
2 Cups Water
3/4 Teaspoon Salt
1/2 Teaspoon Black Pepper
19 Ounces Cannellini Beans -- (1 Can) Rinsed And Drained
To Serve: -- Grated Parmesan (Optional)
Preparation Method :
1. Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
2. Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.
Here's a hearty vegetable soup that doesn't take as long to make as the classic but is much better than what you'll find in a can.
Per Serving (excluding unknown items) :
583 Calories;
15g Fat (22.1% calories from fat);
32g Protein;
85g Carbohydrate;
21g Dietary Fiber;
0mg Cholesterol;
426mg Sodium.
Exchanges :
5 1/2 Grain(Starch);
2 Lean Meat;
1/2 Vegetable;
2 1/2 Fat.
Source : "Gourmet, October 2006"
Formatted by : Chupa Babi
* Exported from MasterCook *
