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—Jan Marto, Algoma, Wisconsin
Nutritional Facts 1 serving (1 cup) equals 192 calories, 3 g fat (1 g saturated fat), 26 mg cholesterol, 681 mg sodium, 26 g carbohydrate, 8 g fiber, 16 g protein.
Originally published as Provencale Bean Soup in Birds & Blooms February/March 1999, p55
Chopping OnionsI’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
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Reviewed on Jan. 20, 2010 by Isolda
I am quite taken with this bean soup, especially the kale which adds such an interesting flavor. I definitely will make this again.
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