Cannellini Bean & Kale Soup
Cannellini Bean & Kale Soup
Servings: 6 servings
Calories: 176kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion chopped
- 1 (15-ounce) can fire-roasted tomatoes
- 4 cups vegetable broth
- 1 cup water
- 4 cups chopped kale
- 2 (15-ounce) cans cannellini beans rinsed and drained
- Kosher salt and freshly ground black pepper
Instructions
- Heat the oil in a large soup pot or Dutch oven. Add the onion and cook until softened, about 3 minutes. Add the tomatoes with any juices in the can, the vegetable stock, and water. Bring to a boil. Add the kale and simmer for 10 minutes. Add the beans and cook until heated through, about 5 minutes. Season to taste with salt and pepper.
Nutrition
Nutrition Facts
Cannellini Bean & Kale Soup
Amount Per Serving
Calories 176
Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 1060mg44%
Potassium 246mg7%
Carbohydrates 32g11%
Fiber 7g28%
Sugar 3g3%
Protein 10g20%
Vitamin A 5080IU102%
Vitamin C 56.3mg68%
Calcium 178mg18%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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