Spicy Kale & Pinto Bean Soup

Spicy Kale & Pinto Bean Soup

Serves 4

A tasty treat that makes a perfect light supper paired with a crunchy green salad and a whole wheat baguette.

2 Tbs. canola oil

1 small brown onion, chopped

1/2 tsp. ancho chile powder

3 cloves garlic, peeled and minced

1 tsp. chopped red jalapeño

6 cups organic vegetarian broth

2 bunches kale, stemmed and chopped

2 15-oz. cans organic pinto beans, drained and rinsed

1/4 cup chopped fresh cilantro leaves

1. Heat oil in large heavy-bottomed saucepan over medium heat. Add onions and chile powder, and cook until onions are barely translucent, stirring often, about 5 minutes.

2. Add garlic and jalapeño, and cook 1 minute more. Add broth, and bring to a boil. Add kale and pinto beans, and return to a boil. Reduce heat, and keep at a high simmer until kale is wilted and cooked through, 8—10 minutes.

3. Remove from heat, stir in cilantro, and serve immediately.

PER SERVING: 344 cal; 16g pro; 8g total fat (1g sat fat); 55g carb; 0mg chol; 428mg sod; 17g fiber; 7g sugars

http://www.betternutrition.com/greens-recipes/food/eatsmart/1150