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Kale and White Bean Soup
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Makes:
5 Cups
Prep time:
15 minutes
Cooking time:
15 minutes
Ingredients
1 cup chopped onion (1 medium onion)
4 cloves garlic, minced or 1 teaspoon garlic powder
1 tablespoon margarine or butter
2 cups low-sodium broth (any type)
1 ½ cups cooked white beans or 1 can (15 ounces) drained and rinsed
1 ¾ cups diced tomatoes or 1 can (14.5 ounces) with juice
1 tablespoon Italian seasoning
3 cups chopped kale (fresh or frozen)
Directions
1. In a saucepan over medium-high heat, sauté onion and garlic in butter or margarine until soft.
2. Add broth, white beans, and tomatoes; stir to combine.
3. Bring to a boil; reduce heat, cover, and simmer for about 5 minutes.
4. Add the kale and Italian seasoning. Simmer until kale has softened, 3 to 5 minutes. Serve warm.
5. Refrigerate leftovers within 2 hours.
Notes
- 1 bunch fresh kale (about 8 cups, chopped)