White Bean and Kale Soup
Ingredients
-
2
tablespoons
olive oil
-
1
small
onion, chopped
-
2
cans (15 ounce)
cannellini beans, drained and rinsed
-
4
cups
chicken broth
-
2
cups
water
-
2
cups
kale, stems removed and torn into 1-inch pieces
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Heat olive oil in a saucepan over medium-high heat until shimmering.
- Add chopped onion and cook until softened, about 5 minutes.
- Mash one can of beans in a small bowl.
- Add mashed beans, chicken broth, and water to the saucepan and bring to a boil.
- Stir in the remaining whole beans and kale.
- Reduce heat, partially cover, and simmer for about 20 minutes until the kale is tender.
- Season with salt and pepper to taste, and serve with crusty bread if desired.
Nutrition Facts (estimated)
Servings
4
Calories
198
Total fat
8g
Total carbohydrates
27g
Total protein
10g
Sodium
1169mg
Cholesterol
0mg
You might also like