Directions:
- Preheat oven to 350°.
- Remove white papery skin from garlic head (do not peel or separate the cloves). Brush with 1 teaspoon olive oil; wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
- Heat the remaining oil in a large saucepan over medium-heat. Add onion and salt; sauté 5 minutes. Add carrot and the next 4 ingredients (carrot through tomato paste); cook 5 minutes, stirring frequently. Add Vegetable Stock and beans; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- Stir in garlic and kale; simmer 10 minutes or until kale is tender. Stir in lemon juice and pepper. Garnish with parsley, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1392.76 Kcal (5831 kJ) | ||
| Calories from fat | 47.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 8% | |
|---|---|---|---|
| Sodium | 56271.54mg | 2345% | |
| Potassium | 618.36mg | 13% | |
| Total Carbs | 271.48g | 90% | |
| Sugars | 4.41g | 18% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 4.37g | 9% | |
| Vitamin C | 92.3mg | 154% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.3mg | 7% | |
| Calcium | 133.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 261.6 Kcal (1095 kJ) | ||
| Calories from fat | 8.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.98g | 8% | |
|---|---|---|---|
| Sodium | 10569.53mg | 2345% | |
| Potassium | 116.15mg | 13% | |
| Total Carbs | 50.99g | 90% | |
| Sugars | 0.83g | 18% | |
| Dietary Fiber | 0.5g | 11% | |
| Protein | 0.82g | 9% | |
| Vitamin C | 17.3mg | 154% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 0.2mg | 7% | |
| Calcium | 25.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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