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Rachael Ray's 30-Minute Healthy Recipes

Hearty Kale and White Bean Soup


* 1 T butter or olive oil
* 1 onion, thinly sliced
* 3 cups chopped kale
* 1 small yam, diced
* 1 T paprika
* 1 T curry powder
* 1 bay leaf
* 4 cups chicken or vegetable broth
* 2 15 oz cans great Northern beans, drained
* 2 T red wine vinegar


1) Heat oil or butter in saucepan over medium heat. Add onion and cook until translucent.

2) Add kale and cook until wilted. Stir in yam and seasonings.

3) Pour in broth and bring to a boil. Turn heat down until soup is at a simmer and cook 30 minutes. Add beans to pot and cook another ten minutes. Add vinegar, sea salt and pepper. Serve.


The vinegar in this soup serves a purpose - it helps your body absorb the calcium in the kale.

If you're vegetarian, use vegetable broth. For meat eaters, chicken or beef broth is best.

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