Kale and White Bean Soup

5 users rated this recipe an average rating of 3.0
  • Makes: 4 servings
  • Serving Size: 1 3/4 cups
  • Yields: 7 cups
  • Start to Finish: 25 mins
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Kale and White Bean Soup
Ingredients
1
medium carrot, chopped (1/2 cup)
1
stalk celery, sliced (1/2 cup)
1
medium onion, chopped (1/2 cup)
1
tablespoon olive oil
4
cups reduced-sodium chicken broth
4
cups kale, chopped
1
15 ounce can cannellini beans, rinsed and drained
1
14 1/2 ounce can stewed or diced tomatoes with basil, garlic, and oregano, undrained
1
cup croutons
 
Salt
 
Ground black pepper
 
Grated Parmesan cheese (optional)
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.
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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