Recipe of the Week - 11/18 Kale & White Bean Soup
This kale and white bean soup recipe is a satisfying meal to warm up with in the cold Fall months.
INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 large stalk celery, chopped
- 3 cloves garlic, minced
- (1) 15 ounce can fire roasted diced tomatoes
- 4 cups low sodium vegetable broth
- spring thyme (or 1 teaspoon dried)
- (2) 15 ounce cans white beans, rinsed and drained
- 1 bunch kale, torn
- salt and freshly ground black pepper, to taste
INSTRUCTIONS:
- Heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion, carrot, celery and garlic and sauté for 5-
7 minutes or until softened. 2. Add the diced tomatoes, broth, sprig of thyme, and beans and stir to combine. Bring to a boil then reduce heat and simmer for
20 minutes. Stir in the kale during the last 5 minutes. 3. Remove from heat and season with salt and pepper, to taste. Serve and enjoy!
NUTRITION FACTS:
Yield: 6 servings, Serving Size: 6 servings. Amount Per Serving: Calories: 160, Total Fat: 5g, Saturated Fat: 1g, Sodium: 454mg, Carbohydrates: 22g, Fiber: 6g, Sugar: 4g, Protein: 7g
This recipe was adapted from https://flavorthemoments.com/easy-white-bean-kale-soup/
Shannon Woods, B.S.
www.pinterest.com/novaphysicianwellness