altered from eatingwell.com
1 14-oz can diced tomatoes
2 15-oz cans cannellini beans, rinsed, divided
1 medium leek, halved lengthwise and sliced
1/4 cup thinly sliced garlic
1 cup diced carrots
1 cup diced celery
1 cup diced zucchini
1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
1/4 head Savoy or green cabbage, cut into 1-inch cubes
2 cups diced russet potatoes
Salt and Pepper
5 cups chicken broth
1/2 teaspoon dried thyme
1 bay leaf
1/8 teaspoon celery seed
Crushed red pepper
Mash 1 can of rinsed and drained beans into a paste. Add water if needed. Set aside.
Heat a Dutch oven over medium heat. Spray with PAM and add leeks and garlic; cook, stirring until translucent and tender, 2 to 3 minutes. Add carrots, celery and zucchini. Cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 tsp of salt and 1/8 tsp of pepper.
Once carrots are nearly tender, add kale and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add potatoes, broth, tomatoes and juice, bean puree, whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.
Serves: 8 1 3/4 cups each
Nutritional Info:
180 Cals
4g Fat
1g Sat Fat
33g Carbs
8g Protein
9g Fiber
551mg Sodium
512mg Potassium
