Vegetarian Tuscan Kale and White Bean Soup
4

Serves 4

This weeknight wonder is packed with veggies and beans. Top with crunchy croutons and grated Pecorino Romano cheese.

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    Ingredients: 
    • 2 tablespoons extra-virgin olive oil
    • 1 cup diced yellow onion
    • 4 large garlic cloves, roughly chopped
    • 1 (32 ounce) box low-sodium vegetable broth
    • 4 cups packed chopped kale
    • 1 (14.5 ounce) can Italian-style diced tomatoes
    • 1 (14.5 ounce) can no-salt-added cannellini beans, drained and rinsed
    • 1 (14.5 ounce) can sliced carrots, drained, or two large carrots, peeled and sliced
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    Method: 

    In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes (and fresh carrots, if using) and cover. Cook 5 minutes or until kale is tender. Add beans and canned carrots and heat thoroughly. Serve hot.

    Nutritional Info: 
    Per Serving:284 calories (80 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 460mg sodium, 33g carbohydrate (8g dietary fiber, 7g sugar), 9g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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