Kale and White Bean Soup

You'll never reach for canned soup again after you see how easy and quick it is to stir together this homemade bean and vegetable soup.

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3.5 by 8 people

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  • Makes: 4 servings
  • Serving Size: 1 3/4 cups
  • Makes: 7 cups
  • Start to Finish: 25 mins

Kale and White Bean Soup

Directions

  1. In a large saucepan cook carrot, celery, and onion in hot oil over medium-high heat for 3 minutes, stirring occasionally. Carefully add broth, kale, beans, and tomatoes. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring twice. Season to taste with salt and pepper.
  2. Divide croutons among 4 shallow bowls. Ladle soup into bowls and, if desired, sprinkle with cheese.
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Nutrition Facts (Kale and White Bean Soup)

  • Per serving:
  • 245 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 1155 mg sodium,
  • 41 g carb.,
  • 8 g fiber,
  • 10 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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8 Ratings

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