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.
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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
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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.

Prep Time: 35 minutes
Servings: 6
Calories: 170
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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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

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Review for Heart Healthy White Bean and Kale Soup

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Carly Baldwin
This soup makes winter more bearable! I almost miss cold weather so I can make this again.

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Recipe Reviews
Reviews for  White Bean and Kale Soup
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Carly Baldwin
This soup makes winter more bearable! I almost miss cold weather so I can make this again.

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Heart Healthy White Bean and Kale Soup Recipe

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
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.

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