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White Bean Soup with Kale

Prep time 11 mins
Cook time 40 mins
Yield 8 servings (serving size: 1 1/4 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

Oxmoor House Healthy Eating Collection