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.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 4 large cloves garlic, thinly sliced
- 1 (32.0-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.
Nutritional Info:
Per serving: 284 calories (80 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 460mg sodium, 33g carbohydrates (8g dietary fiber, 7g sugar), 9g protein.
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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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 4 large cloves garlic, thinly sliced
- 1 (32.0-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