Chicken Soup with White Beans and Kale

Recipe from

Real Simple

Nutritional Information

Calories 248
Protein 16 g
Carbohydrate 35 g
Sugars 3 g
Fiber 6 g
Fat 5 g
Satfat 1 g
Sodium 590 mg
Cholesterol 29 mg


2 14- to 19-ounce cans chicken noodle soup
1/2 bunch kale leaves, torn into 2-inch pieces (about 4 cups)
1 15.5-ounce can cannellini beans, rinsed


In a medium saucepan, bring the soup to a simmer. Add the kale and cook, stirring occasionally, until just tender, 6 to 8 minutes. Stir in beans and cook until heated through, 2 to 3 minutes.