This white bean and kale soup with garlic, onion, fresh plum tomatoes, parsley, and a base of chicken broth can be made with cannellini or navy beans.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
131 Calories
Recipe Instructions
Step 1
Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft. Add kale; cook and stir until wilted. Add 3 cups broth, 2 cups beans, tomatoes, herb seasoning, salt, and pepper; bring to a boil, then reduce heat and simmer for 5 minutes.
Step 2
Mix remaining beans and broth in a blender or food processor until smooth. Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.
Ingredients
salt and pepper to taste
1 cup chopped parsley
1 medium yellow onion, chopped
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
