Kale and White Bean Soup
This Kale and White Bean Soup is so delicious and I love that it is so healthy! It's an easy-to-make soup option during the week that you can prepare and cook in under 30 minutes.
Equipment
- 1 Soup Pot
- 1 Stove
- 1 Strainer
- 1 Cutting Board
- 1 Ladle
- 1 Cutting Knife
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1/2 cup Yellow Onion
- 2 cloves Garlic, minced
- 1.5 cup Celery, Chopped
- 1.5 cup Carrots, Chopped
- 5 cups Chicken Broth
- 3 cans Great Northern Beans, 15 oz. cans
- 2 cups Kale
- 1/4 cup Parsley, Chopped
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- Heat olive oil over medium-low heat in a large pot then add garlic and onion. Stir occasionally until onions are translucent.
- Stir in celery and carrots and cook for another 3-5 minutes.
- Add broth and bring to a boil. Drain and rinse beans and then add. Mash some up to make the soup thicker and creamier.
- Drop-in kale and adjust the seasoning with salt, pepper, and a tablespoon of parsley. Serve immediately!
Nutrition
Nutrition Facts
Kale and White Bean Soup
Amount Per Serving
Calories 131
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 1164mg51%
Potassium 711mg20%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 4g4%
Protein 4g8%
Vitamin A 11858IU237%
Vitamin C 72mg87%
Calcium 112mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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