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White Bean and Kale Soup

White beans and kale are nutritious powerhouses, packed with protein and fiber. This hearty soup that can be made in 30 minutes.

Suggested Serving Size

1 cup

Ingredients

  • 1 Tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 large carrot, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1 1/2 cups cannellini beans, rinsed and drained
  • 1 qt low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1 cup elbow macaroni
  • 1 bunch kale, thick stems discarded and leaves sliced
  • 2 Tbsp grated Parmesan cheese

Preparation

  1. In a large saucepot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes. Stir in the white beans, vegetable broth, 2 cups water, tomatoes, oregano and salt and bring to a boil.
  2. Add the pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in the kale and simmer 5 minutes longer. Sprinkle with the Parmesan cheese before serving.

Nutrition
Servings Per Container 6
Calories 170
Total Fat 3
Trans Fat 0
Poly Fat 0
Mono Fat 0
Cholesterol 1
Sodium 306
Total Carb 29
Fibers 5
Sugars 2
Proteins 7
Vitamin A 0
Vitamin C 0
Iron 0

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