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Recipe Summary

prep:
11 mins
cook:
40 mins
total:
51 mins
Yield:
8 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

148 calories; fat 3.8g; saturated fat 0.9g; protein 7.2g; carbohydrates 23.1g; cholesterol 3mg; iron 2.2mg; sodium 866mg; calories from fat 22%; fiber 4.8g; calcium 160mg.
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