Easy Kale and White Bean Soup
Ingredients:
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
4 large cloves garlic, thinly sliced
1 (32-ounce) box low-sodium vegetable broth
4 cups packed chopped kale
1 (14.5-ounce) can diced tomatoes with Italian herbs
1 (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed
2 large carrots, cut into coins
Method:
In a large saucepan, heat oil over medium heat. Add onion and carrots and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes and cover. Cook 5 minutes or until kale is tender. Add beans and heat thoroughly. Serve hot.
Nutritional Info:
Per Serving: 284 calories (80 from fat), 8g total fat, 1g saturated fat, 460mg sodium, 33gcarbohydrates, (8 g dietary fiber, 7g sugar), 9g protein.
