White Bean Soup with Kale Recipe

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Total time

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Ingredients:

Serving

1 tbsp olive oil
1 cup chopped onion
1 cup thinly sliced carrot (about 3 carrots)
1 tsp chopped garlic
3/4 tsp fennel seeds, crushed
5 cups chopped fresh kale
1 cup water
2 (15-oz) cans cannellini beans, rinsed and drained
2 (14.5-oz) cans vegetable broth
1 (14.25-oz) can italian-style diced tomatoes
1/3 cup (1.3 oz) grated fresh parmesan cheese

Directions:

Heat oil in a Dutch oven over medium-high heat. Add onion and next 3 ingredients; cook 5 minutes or until vegetables are tender. Stir in kale and next 4 ingredients. Simmer, uncovered, 30 minutes.
Ladle soup into serving bowls. Sprinkle 2 teaspoons Parmesan cheese over each bowl of soup.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	65.9 Kcal (276 kJ)
Calories from fat	24.13 Kcal
		% Daily Value*
Total Fat	2.68g	4%
Cholesterol	1.1mg	0%
Sodium	90.22mg	4%
Potassium	311.57mg	7%
Total Carbs	8.99g	3%
Sugars	1.86g	7%
Dietary Fiber	1.35g	5%
Protein	2.99g	6%
Vitamin C	53.4mg	89%
Vitamin A	0.6mg	19%
Iron	0.6mg	3%
Calcium	94.3mg	9%

Amount Per 100 g
Calories	51.21 Kcal (214 kJ)
Calories from fat	18.75 Kcal
		% Daily Value*
Total Fat	2.08g	4%
Cholesterol	0.85mg	0%
Sodium	70.11mg	4%
Potassium	242.14mg	7%
Total Carbs	6.98g	3%
Sugars	1.45g	7%
Dietary Fiber	1.05g	5%
Protein	2.32g	6%
Vitamin C	41.5mg	89%
Vitamin A	0.4mg	19%
Iron	0.5mg	3%
Calcium	73.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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