Print Recipe Color

smallerlarger

Hide nutrition box

Photo of Nutrition Facts of Kale and White Bean Soup

Makes:

5 Cups

Prep time:

15 minutes

Cooking time:

15 minutes

Ingredients

1 cup chopped onion

4 cloves garlic, minced or 1 teaspoon garlic powder

1 Tablespoon margarine or butter

2 cups low-sodium broth (any type)

1 can (15 ounces) white beans, drained and rinsed

1 ¾ cups diced tomato or 1 can (14.5 ounces) diced tomatoes with juice

1 Tablespoon Italian seasoning

3 cups chopped fresh kale or 1 cup frozen chopped kale

Directions

1. Wash hands with soap and water.

2. In a saucepan over medium-high heat, sauté onion and garlic in margarine or butter until soft.

3. Add broth, white beans and tomatoes; stir to combine.

4. Bring to a boil. Reduce heat, cover, and simmer for about 5 minutes.

5. Add the kale and Italian seasoning. Simmer until kale has softened, 3 to 5 minutes. Serve warm.

6. Refrigerate leftovers within 2 hours.

Notes

1 bunch fresh kale (about 8 cups, chopped)
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.

Where Healthy Food Is Fun, Fast, Tasty and Fits Your Budget!

Print Recipe Color

Kale and White Bean Soup

Ingredients

Directions

Notes

Recipes

More Information