Recipe:
Vegetarian Tuscan Kale and White Bean Soup
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Vegetarian Tuscan Kale and White Bean Soup
Serves 4
This weeknight wonder is packed with veggies and beans. Top with crunchy croutons and grated Pecorino Romano cheese.
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
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.
Nutrition
Per serving: 284 calories (80 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 460mg sodium , 33g total carbohydrate (8g dietary fiber, 7g sugar), 9g protein
http://www.wfmi.org/recipes/2451
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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