5 Point White Bean and Kale soup

Recipe courtesy of - http://www.cookwithb.com

This recipe should add up to 5 points per serving. 5 cups of Low fat broth is 4 points, oil 3 points, 3 links of Amy's brand italian chicken sausage 8 points, 1 cup of beans 4 points. Divide that by four and you get 5 points per serving.  

Despite being low in both calories and fat, this soup fills you up thanks to the hearty beans and greens. And those red pepper flakes? Don’t leave ‘em out—they give the soup the perfect hint of heat.

White Bean and Kale Soup

 

Serves 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• ¼ teaspoon crushed red-pepper flakes
• 1 can white beans
• 5½ cups reduced-sodium chicken broth
• 1 bunch kale, stemmed and torn into bite-sized pieces
• 8 ounces spicy chicken sausage, cut into bite-sized pieces

Instructions

1. In a large pot, heat oil over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and red-pepper flakes; cook until fragrant, approximately 1 minute.
2. Add white beans and broth and bring to a boil. Reduce heat and simmer until 5 minutes.
3. Puree half the soup in a blender and return to the pot. Add kale and sausage. Simmer until kale is wilted, approximately 10 minutes.