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Easy Kale and White Bean Soup

Serves 4
Time 20 min
This weeknight wonder is packed with veggies and beans. Top with crunchy croutons and grated Pecorino Romano cheese. Watch our how-to video.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion diced
  • 4 large cloves garlic thinly sliced
  • 1 (32-ounce) box low-sodium vegetable broth
  • 4 cups packed chopped kale
  • 1 (14.5-ounce) can diced tomatoes with Italian herbs
  • 1 (14.5-ounce) can no-salt-added cannellini beans drained and rinsed
  • 2 large carrots cut into coins
Method

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

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.
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  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion diced
  • 4 large cloves garlic thinly sliced
  • 1 (32-ounce) box low-sodium vegetable broth
  • 4 cups packed chopped kale
  • 1 (14.5-ounce) can diced tomatoes with Italian herbs
  • 1 (14.5-ounce) can no-salt-added cannellini beans drained and rinsed
  • 2 large carrots cut into coins