This WW recipe is on page 156 in the Soups & Stews chapter of the Weight Watchers Annual Recipes for Success 2004 edition. I could not find the exact recipe online, all the versions I did find included bacon or anchovies. The recipe I’m sharing today has no meat, only vegetable stock, and lots of fresh vegetables, my version has a bit more fresh vegetables than the original recipe, since vegetables are now “free” on the WW points plan, it makes sense to bump up the ingredients for a hearty soup. The original recipe from 2004 is listed at 2 WW points per serving, however, with the new points system all vegetables are “free”, with the newly updated 1 point* now coming from the portion of parmesan cheese I suppose . The recipe serving size is 1 1/2 cups (12-fluid ounces), with 148 calories, and 23g total carbs per portion. (*according to the WW app).
We harvested the kale for this recipe from our backyard garden patch of dwarf kale we grew from direct seed in the garden bed.
I’m not sure why WW recipes include a cup or so of water in recipes that also have some form of stock in them, it makes sense to me to use extra stock in place of the water for the flavor benefit. I’ve incorporated the 1 cup of water into the total stock required for this recipe.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups chopped sweet onion
- 1 1/2 cup thinly sliced carrots (about 3 carrots)
- 1 tablespoon chopped garlic
- 1 teaspoon fennel seeds, crushed (could use more if you like fennel)
- 6 cups chopped fresh kale
- 1 quart plus 1 cup (5-cups) vegetable stock or broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (14-ounce) can Italian-style diced tomatoes
- 1/2 cup grated fresh Parmesan cheese
Procedure
- Heat the oil in a large Dutch oven or stock pot over medium heat. Add the onion and carrots and cook stirring occasionally until vegetables are softened, about 5-minutes. Add the garlic and fennel, and stir well, cooking until aromatic. Add the kale, stock, beans, and tomatoes, stir well. Simmer uncovered for 30-minutes. Stir occasionally.
- Ladle 1 1/2 cups of the soup into bowls and top each with 2 teaspoons of the Parmesan cheese.
Yield: 8 servings (serving size 1 1/2 cups)- Prep Time: 15 minutes – Cook Time: 40 minutes
