This soup makes a perfect light supper paired with a crunchy green salad and a whole-wheat baguette.
2 tablespoons canola oil
1 small brown onion, chopped
1/2 teaspoon ancho chile powder
3 cloves garlic, peeled and minced
1 teaspoon chopped fresh red jalapeno
6 cups organic vegetarian broth
2 bunches kale, stems removed and leaves chopped
2 cans organic pinto beans, drained and rinsed
1/4 cup chopped fresh cilantro leaves
- Heat oil in a large heavy-bottomed saucepan over medium heat. Add onions and chile powder, cook until onions are barely translucent, stirring often, about 5 minutes. Add garlic and jalapeno and cook, stirring, for another minute. Add broth and bring to a boil. Add kale and pinto beans, bring back to a boil, then reduce heat and keep at a high simmer until kale is cooked through, about 8-10 minutes.
- Remove from heat, stir in cilantro, and serve immediately.
PER SERVING: 343 CAL; 16 G PROT; 8 G TOTAL FAT (.5 G SAT FAT); 55 G CARB; 0 MG CHOL; 428 MG SOD; 16 G FIBER; 7 G SUGARS