Name: Kale and White Bean Soup
Ingredients: 1 cup chopped onion (1 medium onion); 4 cloves garlic (minced or 1 teaspoon garlic powder); 1 tablespoon butter; 2 cups low-sodium broth (any type); 1 ½ cups cooked white beans or 1 can (15 ounces drained and rinsed); 1 ¾ cups diced tomatoes or 1 can (14.5 ounces with juice); 1 tablespoon Italian seasoning; 3 cups chopped kale (fresh or frozen)

A great way to warm up AND get in a healthy dose of vegetables.

CourseSoup

Servings

Ingredients

1 cup chopped onion 1 medium onion
4 cloves garlic minced or 1 teaspoon garlic powder
1 tablespoon butter
2 cups low-sodium broth any type
1 ½ cups cooked white beans or 1 can 15 ounces drained and rinsed
1 ¾ cups diced tomatoes or 1 can 14.5 ounces with juice
1 tablespoon Italian seasoning
3 cups chopped kale fresh or frozen

Instructions

In a saucepan over medium-high heat, sauté onion and garlic in butter or margarine until soft.
Add broth, white beans, and tomatoes; stir to combine.
Bring to a boil; reduce heat, cover, and simmer for about 5 minutes.
Add the kale and Italian seasoning. Simmer until kale has softened, 3 to 5 minutes. Serve warm.
Refrigerate leftovers within 2 hours.

Notes

1 bunch fresh kale (about 8 cups, chopped)

Kale and White Bean Soup