White Bean Soup with Kale

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 148
  • Fat: 3.8g
  • Saturated fat: 0.9g
  • Protein: 7.2g
  • Carbohydrate: 23.1g
  • Cholesterol: 3mg
  • Iron: 2.2mg
  • Sodium: 866mg
  • Calories from fat: 22%
  • Fiber: 4.8g
  • Calcium: 160mg


  • 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


  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.
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