Weight Watchers Recipe for Cannallini Bean & Kale Soup — A delicious and healthy soup.
1 1/2 cups cannellini beans, soaked
Approximately 8 cups of broth of choice
1 medium onion, chopped
2 ribs of celery, coarse chopped
2 large carrots sliced
4 cloves of garlic, minced/crushed
1 teaspoon dried rosemary
3-4 cups chopped kale
1/4 cup chopped parsley
6 fresh basil leaves, in thin ribbons or chopped (dried could be used…1/2 teaspoon)
salt & pepper to taste
Water sautee the onions, celery and carrots until loose/translucent.
Add garlic and sautee briefly. Add boullion or broth.
Add beans. Stir to mix together.
Place lid on cooker and set manual, at high temperature setting, for 8 minutes.
Once pressure cooker sounds off, allow to release naturally.
Open lid and add chopped kale. Place lid on pot and place cooker on “slow cooker” mode and cook for about 30 minutes so to cook the kale to your liking.
Season to taste. Excellent! (note: I have made my recipe adjustments here in my recipe.) If using canned beans, adjust cooking time to 6-7 minutes.
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