Kale and White Bean Soup
To download a Spanish translation of this recipe click here.
Servings: 8
Calories: 200kcal
Print Pin
Ingredients
- 1½ cups onion diced
- 1½ tablespoons extra virgin olive oil
- ½ teaspoon garlic minced
- ½ pound dry weight cannellini, Great Northern, or navy beans, cooked (roughly 2½ cups cooked)
- 4 cups vegetable stock plus a bit more to adjust liquid to your personal taste
- 1 bay leaf
- ½ teaspoon fresh rosemary roughly chopped
- 1 teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 cups carrots medium dice
- 7 cups kale chopped
- ¾ cup parmesan cheese grated
Instructions
- Sauté onions in oil for 5 minutes or until soft. Add garlic and cook for an additional minute.
- Add cooked beans, stock, salt, pepper, bay leaf, and rosemary and simmer for 10 minutes.
- Add carrots and cook another 5 minutes.
- Add kale and cook about 12 minutes or until kale is tender. Add more vegetable stock if your soup needs more liquid, and warm through.
- Check seasoning, adjust as needed, and serve sprinkled with grated parmesan cheese.
Notes
Created by Chef Ann Cooper
Nutrition
Calories: 200kcal | Carbohydrates: 29g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 700mg | Potassium: 790mg | Fiber: 8g | Sugar: 5g | Calcium: 215mg | Iron: 2.74mg