Heart Healthy White Bean and Kale Soup Recipe
This filling winter soup brings broth, white beans and elbow macaroni together for a soothing finish. Dive into this garlicky, Parmesan-topped offering for a dish that makes the perfect entree or hearty appetizer course.
Ingredients
Recipe yields 6 servings
1 Tbsp olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 large carrot, thinly sliced
1 celery stalk, thinly sliced
1 1/2 cups cannellini beans, rinsed and drained
1 qt low-sodium vegetable broth
1 can (14.5 oz) diced tomatoes
1 tsp dried oregano
1/4 tsp salt
1 cup elbow macaroni
1 bunch kale, thick stems discarded and leaves sliced
2 Tbsp grated Parmesan cheese
Helpful how to videos
Directions
Step 1
In a large saucepot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes. Stir in the white beans, vegetable broth, 2 cups water, tomatoes, oregano and salt and bring to a boil.
Step 2
Add the pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in the kale and simmer 5 minutes longer. Sprinkle with the Parmesan cheese before serving.
Time: 35 minutes
Servings: 6
Calories: 170
Make this for:
Dietary Review:
Nutrition facts
Serving Size: 1 cup
Per serving:
calories:170
total fat:3g
sat fat:0g
cholesterol:1mg
sodium:306mg
total carb:29g
fibers:5g
sugars:2g
proteins:7g
Thank you!