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White Bean and Kale Soup

Heart Healthy White Bean and Kale Soup Recipe

                   
White Bean and Kale Soup
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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Helpful how to videos
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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.

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.
Nutrition Info
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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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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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