Scrumptious Soups White Bean & Kale Soup


2 can (15 oz) White beans 3 sprigs 1.5 cups 4 6


Procedure


1 Rinse beans in cold water and drain. 2 In a Dutch oven, heat olive oil over medium heat. Add onions and cook until soft. Add garlic and cook for 2 minutes longer.


3 Add broth/stock, kale, tomatoes, and carrots to the pan. Cover and cook until kale is tender. 4 Add beans to the pan and bring to a boil. Simmer for 20 minutes. 5 Divide into bowls. Sprinkle lightly with parmesan cheese (optional).


Servings: 8 Degree of Difficulty: Easy


Preparation Time: 20 minutes Cooking Time: 2 hours Inactive Time: 8 minutes Total Time: 2 hours and 28 minutes


Nutrition Facts Serving size: 1/8 of a recipe (20.8 ounces).


Servings:


• 2 vegetables • ½ carbohydrate • 1 protein


Thyme, minced


Yellow onion, peeled and chopped Carrots peeled and thinly sliced Clove garlic, finely minced


2 can (15 oz) Tomatoes, diced 8 cups 8 cups 3 Tbsp


Chicken stock or broth ( low sodium) Chopped kale Olive oil


Recipe Tips Makes a great lunch to take to work the next day!


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