Kale and White Bean Soup
Serves 4
Use canned beans to create a quick, satisfying soup that is easy to put together for busy winter mealtimes. Pair with a rustic baguette, and you're all set!
Ingredients
- 3 tablespoons extra virgin olive oil (plus garnish)
- 2 carrots (sliced 1/4-inch thick)
- 2 ribs celery (diced)
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 2 quarts vegetable stock
- 1 (14 ounce) can diced tomatoes
- 1/4 cup nutritional yeast
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 (15 ounce) cans white beans (drained and rinsed)
- 1 bunch lacinato kale (stems removed, greens sliced into 1/2-inch ribbons)
- Kosher salt (to taste)
- Pepper (to taste)
- Red wine vinegar (to taste)
Directions
- Heat olive oil in large pot over medium heat. Add carrots, celery, onion, and garlic. Cook until soft and translucent, about 3 to 4 minutes.
- Add vegetable stock, tomatoes, nutritional yeast, and herbs. Stir to combine. Bring to simmer.
- Add beans and kale. Cook just until kale is soft, about 5 minutes. Season with salt, pepper, and vinegar, to taste.
- Garnish with a drizzle of olive oil and some freshly cracked black pepper.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 410
- Fat: 12.0 g
- Saturated Fat: 1.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 1440.0 mg
- Carbohydrates: 60.0 g
- Fiber: 17.0 g
- Added Sugars: 2.0 g
- Sugar: 9.0 g
- Protein: 21.0 g