White Bean and Kale Soup with Rosemary and Parmigiano-Reggiano

I bought the Now Eat this Diet book by Rocco Dispirito before we moved, but never got around to using any of the recipes.  I guess what put me off was on the front it says, “Loose up to 10 pounds in just 2 weeks eating 6 meals a day.”  I don’t know about you, but I do not have time to fix 6 meals every day, or even think about 6 times eating.  Part 1 is the first 100 pages that give you his ideas on dieting.  I may read it someday, but for now, I am just looking at recipes.  We were very busy today so I chose to start with this soup which was very fast.  The verdict was that it tasted really good.  Every recipe has a before and after as he is famous for reducing calories for known dishes.  I have never heard of this soup so I can’t compare the tastes.  It serves 4. 

Ingredients:   

1 T EVOO

½ medium yellow onion, cut into medium dice

4 cloves garlic, roughly chopped

1 (15.5 oz.) can of white beans

½ t roughly chopped fresh rosemary

1 bay leaf

4 C low-fat low-sodium chicken broth

5 C roughly chopped kale

Salt and pepper

¼ C grated Parmigiano-Reggiano

Directions:

1.      Heat the oil in a medium pot over medium-high heat.  When hot, add the onion and sauté for 3 minutes.  Add the garlic and sauté for another 2 minutes. 

2.      Add the beans, rosemary, bay leaf and the chicken broth.  Cover and bring to a boil.  Turn down the heat and allow the soup to simmer for 5 minutes.

3.      Add the kale to the pot.  Cover and cook for about 2 minutes. 

4.      Remove the bay leaf from the soup.  Season with salt and pepper to taste. 

5.      Serve the soup with a sprinkle of cheese over the bowl. 

How easy was that!  We had saltines with the soup.