White Bean and Kale Detox Soup
Ingredients
-
1
medium
onion, finely chopped
-
1
large
garlic clove, finely minced
-
1
carrot
finely diced
-
2
tsp
dried Italian seasoning
-
½
tsp
crushed red pepper (optional)
-
14.5
oz
diced tomatoes, canned
-
14.5
oz
cannellini beans, canned
-
4
cups
vegetable stock
-
2
cups
kale, finely shredded
-
to taste
salt
-
1
parmesan rind (optional)
Instructions
- Heat olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat.
- Add onion, garlic, carrot, Italian seasoning, and crushed red pepper, and cook until the vegetables soften.
- Stir in diced tomatoes and drained cannellini beans.
- Add vegetable stock and kale, then season with salt.
- If using, add the parmesan rind into the broth.
- Bring the soup to a boil, then reduce to a low simmer.
- Cover and cook for 20 minutes, or up to 1 hour for more flavor.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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