White Bean Soup with Kale

Oxmoor House
8 servings (serving size: 1 1/4 cups)

Ingredients

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1 tablespoon olive oil
1 cup chopped onion
1 cup thinly sliced carrot (about 3 carrots)
1 teaspoon chopped garlic
3/4 teaspoon fennel seeds, crushed
5 cups chopped fresh kale
1 cup water
2 (15-ounce) cans cannellini beans, rinsed and drained
2 (14.5-ounce) cans vegetable broth
1 (14.25-ounce) can Italian-style diced tomatoes
1/3 cup (1.3 ounces) grated fresh Parmesan cheese

Preparation

Prep: 11 Minutes
Cook: 40 Minutes

Heat oil in a Dutch oven over medium-high heat. Add onion and next 3 ingredients; cook 5 minutes or until vegetables are tender. Stir in kale and next 4 ingredients. Simmer, uncovered, 30 minutes.

Ladle soup into serving bowls. Sprinkle 2 teaspoons Parmesan cheese over each bowl of soup.

Created date

March 2010

Nutritional Information

Calories 148
Fat 3.8 g
Satfat 0.9 g
Protein 7.2 g
Carbohydrate 23.1 g
Cholesterol 3 mg
Iron 2.2 mg
Sodium 866 mg
Caloriesfromfat 22 %
Fiber 4.8 g
Calcium 160 mg