Beans and kale are nutritious powerhouses, packed with protein and fiber. This hearty white bean and kale soup can be made in 30 minutes and is perfect for a chilly night.
Servings: 6
Nutrition Facts
- Calories: 170
- Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 1mg
- Sodium: 306mg
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 7g
Ingredients
- 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
- 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.
- 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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