Hearty and satisfying, this is a first-rate dinnertime soup. Serve with Chipotle Olive Bread.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2005
Ingredients
Method
In large saucepan, heat oil over medium heat; fry onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add stock, 3 cups (750 mL) water, potato, ham, red pepper and chickpeas; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 15 minutes.
Add kale; simmer until tender, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days.)
Nutritional facts <b>Per serving:</b> about
- Sodium 830 mg
- Protein 14 g
- Calories 260.0
- Total fat 8 g
- Cholesterol 14 mg
- Saturated fat 1 g
- Total carbohydrate 34 g
%RDI
- Iron 17.0
- Folate 30.0
- Calcium 8.0
- Vitamin A 110.0
- Vitamin C 130.0
