Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 medium onion, chopped | ||
| 2 cloves garlic, finely chopped | ||
| 1 (6 ounce) can Hy-Vee tomato paste | ||
| 1 ½ tsp. ground cumin | ||
| ½ tsp. Hy-Vee crushed red pepper flakes | ||
| 3 c. vegetable broth | ||
| 2 (15 ounces each) cans Hy-Vee black beans, drained and rinsed | ||
| 1 medium sweet potato (about 8 ounces), peeled and cut into 1/2-inch cubes | ||
| 2 c. packed chopped baby kale | ||
| 12 (1/4 inch) slices Hy-Vee Baking Stone pretzel bread | ||
| Butter-flavored nonstick cooking spray | ||
| 3 oz. Hy-Vee 1/3-less-fat cream cheese, softened | ||
| 3 tbsp. chopped drained oil-packed sun-dried tomatoes | ||
| 1 tbsp. chopped fresh chives |
Directions
- Heat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook about 5 minutes or until onion is tender. Stir in tomato paste, cumin and crushed red pepper flakes. Add vegetable broth, black beans and sweet potatoes; stir and bring to boiling over medium-high heat. Reduce heat to medium-low; cover and simmer 15 minutes. Stir in kale. Simmer, uncovered, 10 minutes more.
- Meanwhile, spray both sides of bread with butter-flavored nonstick cooking spray. Place on a baking sheet. Bake at 375 degrees for 10 minutes or until crisp. Cool.
- Combine softened cream cheese, sun-dried tomatoes and chives. Spread on toasted bread slices. Serve with soup.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 1170mg
- Total Carbohydrates: 53g
- Protein: 14g
Daily Values
0%
Vitamin A 190%
0%
Vitamin C 70%
0%
Iron 25%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Health 2012.