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Chicken Soup with White Beans and Kale

Chicken Soup with White Beans and Kale

Real Simple JANUARY 2009

  • Yield: Makes 4 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 248
  • Protein: 16g
  • Carbohydrate: 35g
  • Sugars: 3g
  • Fiber: 6g
  • Fat: 5g
  • Saturated fat: 1g
  • Sodium: 590mg
  • Cholesterol: 29mg
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Chicken Soup with White Beans and Kale recipe

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