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Kale and White Bean Soup

Eat Smart Idaho

Vegetables soup with legumes, vegetables, kale directly above.Traditional tuscany soup, ribollita.

 

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Kale and White Bean Soup

A great way to add color to your winter meals!
Course Dinner, Soup
Servings 4
Calories 182kcal

Equipment

  • soup pot
  • cutting board
  • Knife
  • serving spoon

Ingredients

  • 3-4 cups kale about 6-8 leaves
  • 1 onion diced
  • 1 can white beans low-sodium
  • 1 can diced tomatoes low-sodium
  • 1 Tbsp oil
  • 1 Tbsp Italian seasoning
  • 4 cups vegetable or chicken broth low-sodium

Instructions

  • Rinse and chop kale into 1/2 inch pieces and dice onion.
  • Drain and rinse white beans. Set aside.
  • Heat oil in a medium size soup pot.
  • Add chopped onions, sauté until soft, 3-5 minutes.
  • Add kale to onions and sauté for 3-5 minutes, or until kale is bright green.
  • Add tomatoes, broth, and rinsed beans; then bring to a boil.
  • Simmer 10-15 minutes and enjoy warm!
  • For variation: Add cooked chicken or low-fat sausage.

Nutrition

Calories: 182kcal | Carbohydrates: 28g | Protein: 10g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 42mg | Potassium: 775mg | Fiber: 9g | Sugar: 5g | Vitamin A: 5162IU | Vitamin C: 59mg | Calcium: 242mg | Iron: 5mg
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