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
Calories: 176kcal | Carbohydrates: 32g | Protein: 10g | Fat: 2g | Sodium: 1060mg | Potassium: 246mg | Fiber: 7g | Sugar: 3g | Vitamin A: 5080IU | Vitamin C: 56.3mg | Calcium: 178mg | Iron: 4.1mg