White Bean Chard Soup
Prepare and freeze Big Batch White Bean Soup as directed. Thaw one portion of soup in refrigerator overnight. Transfer to a 4- to 5-qt. Dutch oven. Heat through over medium, stirring occasionally. Stir in 4 cups chopped, stemmed Swiss chard or kale; cook and stir until wilted. Top servings with 1/4 cup shredded smoked cheddar cheese. Makes 4 to 6 servings.Nutrition analysis per serving: 289 calories, 15 g protein, 43 g carbohydrate, 7 g total fat (2 g sat. fat), 8 mg cholesterol, 10 g fiber, 6 g total sugar, 147% Vitamin A, 31% Vitamin C, 1107 mg sodium, 741 mg potassium, 179 mg calcium, 4 mg iron
White Bean Soup with Brussels Sprouts
Prepare and freeze Big Batch White Bean Soup as directed. Thaw one portion of soup in refrigerator overnight. Transfer to a 4- to 5-qt. Dutch oven. Heat through over medium, stirring occasionally. Meanwhile, preheat oven to 425°F. In a shallow baking pan toss together 1 lb. Brussels sprouts, trimmed and halved or quartered; 1 Tbsp. olive oil; 1/2 tsp. salt; and 1/4 tsp. black pepper. Roast 15 minutes or until tender and charred, stirring once. In a 10-inch skillet cook 6 slices bacon over medium heat until crisp. Drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon. Add 2 sliced leeks to reserved drippings; cook and stir 3 to 4 minutes or until tender. Serve soup topped with Brussels sprouts, bacon, leeks, and 1/2 cup shredded white cheddar cheese. Makes 4 to 6 servings.Nutrition analysis per serving: 497 calories, 24 g protein, 58 g carbohydrate, 21 g total fat (7 g sat. fat), 29 mg cholesterol, 15 g fiber, 10 g total sugar, 138% Vitamin A, 111% Vitamin C, 1541 mg sodium, 1167 mg potassium, 333 mg calcium, 6 mg iron
