This white bean and kale soup supplies 7mg of lutein per serving, a healthy dose for the day.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 8 large garlic cloves, crushed or minced
- 4 cups chopped raw kale
- 4 cups low-fat, low-sodium chicken or vegetable broth, divided
- 2 (15 ounce) cans white beans, such as cannellini or navy, undrained and divided
- 4 plum tomatoes, chopped
- 2 teaspoons dried Italian herb seasoning
- salt and pepper to taste
- 1 cup chopped parsley
Directions
Step 1
Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft. Add kale; cook and stir until wilted. Add 3 cups broth, 2 cups beans, tomatoes, herb seasoning, salt, and pepper; bring to a boil, then reduce heat and simmer for 5 minutes.
Step 2
Mix remaining beans and broth in a blender or food processor until smooth. Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 131 | |
% Daily Value * | |
Total Fat2g | 3% |
Saturated Fat0g | 2% |
Cholesterol0mg | 0% |
Sodium120mg | 5% |
Total Carbohydrate21g | 8% |
Dietary Fiber5g | 19% |
Total Sugars2g | |
Protein8g | |
Vitamin C27mg | 133% |
Calcium98mg | 8% |
Iron3mg | 19% |
Potassium595mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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