Bean Soup with Kale



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Prep Time:
10 mins

Cook Time:
35 mins

Total Time:
45 mins

Servings:
8


Ingredients

  • 1tablespoonolive oil
  • 1mediumyellow onion, chopped
  • 8largegarlic cloves, crushed or minced
  • 4cupschopped raw kale
  • 4cupslow-fat, low-sodium chicken or vegetable broth, divided
  • 2(15 ounce) canswhite beans, such as cannellini or navy, undrained and divided
  • 4plum tomatoes, chopped
  • 2teaspoonsdried Italian herb seasoning, or to taste
  • salt and pepper to taste
  • 1cupchopped parsley

  • Directions

    Gather all ingredients.

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    Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft.

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    Add kale; cook and stir until wilted.

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    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.

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    Mix remaining beans and broth in a blender or food processor until smooth.

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    Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.

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    Nutrition Facts (per serving)

    130 Calories
    2g Fat
    21g Carbs
    8g Protein

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