Ingredients and Weight:
- 1 tablespoon olive oil
- 1 medium onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 cups chopped kale
- 2 cups chopped cabbage
- 4 cups vegetable broth
- 1 cup dried cannellini beans, rinsed and picked over
- 1 cup dried split peas, rinsed and picked over
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Preparation Time:
15 minutes
Cooking Time:
2 hours
Difficulty Level:
2
Preparation Method Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté until softened, about 5 minutes.
- Add the garlic and sauté for 1 minute more.
- Add the kale, cabbage, vegetable broth, beans, peas, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until the beans and peas are tender, about 1 hour and 45 minutes.
- Stir in the parsley and serve hot.
Nutritional Information:
1 serving (about 1 cup):
- Calories: 220
- Fat: 6g
- Carbohydrates: 35g
- Protein: 12g
- Fiber: 9g
- Sodium: 400mg
Dish Characteristics:
- Hearty and filling
- Vibrant green color
- Rich and savory flavor
- Full of fiber and protein
- Suitable for American taste and themed around beans and peas
User Comments:
- "This soup is so delicious and comforting. The combination of beans, peas, and vegetables is perfect."
- "I love the rich and savory flavor. It's not too heavy, but it's still filling."
- "This soup is perfect for a cold winter's day. It's so warm and comforting."
- "I'm not a big fan of beans, but I really enjoyed this soup. The beans and peas were cooked perfectly and the flavor was amazing."
- "This soup is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber."
Special Precautions and Tips:
- If you don't have the time to cook the beans and peas yourself, you can use canned beans and peas instead.
- You can adjust the amount of vegetables in this soup to your liking.
- If you want a thicker soup, you can mash some of the beans and peas before serving.
