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Kale and White Bean Soup Recipe

Votes: 1
Rating: 5
You:
Rate this recipe!
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Course Soup
Cuisine American
Total Time < 1 hour
Dietary Vegetarian
Occasion Gameday
Preperation Simmer
Taste/Mood/Other Easy, Hot, Reheatable, Savory
Servings
servings
Prep Time 15 Minutes
Cook Time 45 Minutes
Passive Time 0 Minutes
Course Soup
Cuisine American
Total Time < 1 hour
Dietary Vegetarian
Occasion Gameday
Preperation Simmer
Taste/Mood/Other Easy, Hot, Reheatable, Savory
Servings
servings
Prep Time 15 Minutes
Cook Time 45 Minutes
Passive Time 0 Minutes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 4 Garlic Cloves chopped
  • 8 ounce(s) Celery sliced
  • 1 ounce(s) Onion chopped
  • 1/8 teaspoon(s) Salt
  • 1 tablespoon(s) Extra Virgin Olive Oil
  • 6 ounce(s) Kale stems discarded, leaves torn (8 cups)
  • 2 tablespoon(s) Fresh Rosemary chopped
  • 31 ounce(s) No-Salt-Added Cannellini Beans 15.5 oz can, rinsed
  • 8 ounce(s) Pasta or 1 cup, small soup pasta (tubettini, ditalini, orzo)
  • 1/2 lemons medium, fresh, juiced, about 1 tablespoon
  • 2 tablespoon(s) Parmesan cheese Grated; plus 1 in rind (optional)
  • 1 Whole Wheat Bagel 2 slices, cut in halves
  • 1 teaspoon(s) Black Pepper
Instructions
  1. Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
  2. Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
  3. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
  4. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.
Nutritional Information

Nutrition Facts
Kale And White Bean Soup
Amount Per Serving
Calories 257 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 3mg 1%
Sodium 135mg 6%
Potassium 453mg 13%
Total Carbohydrates 37g 12%
Dietary Fiber 3g 12%
Sugars 3g
Protein 9g 18%
Vitamin A 40%
Vitamin C 31%
Calcium 22%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More
Back to Main Recipe Library

Kale and White Bean Soup Recipe

Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Course Soup
Cuisine American
Total Time < 1 hour
Dietary Vegetarian
Occasion Gameday
Preperation Simmer
Taste/Mood/Other Easy, Hot, Reheatable, Savory
Servings
servings
Prep Time 15 Minutes
Cook Time 45 Minutes
Passive Time 0 Minutes
Course Soup
Cuisine American
Total Time < 1 hour
Dietary Vegetarian
Occasion Gameday
Preperation Simmer
Taste/Mood/Other Easy, Hot, Reheatable, Savory
Servings
servings
Prep Time 15 Minutes
Cook Time 45 Minutes
Passive Time 0 Minutes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 4 Garlic Cloves chopped
  • 8 ounce(s) Celery sliced
  • 1 ounce(s) Onion chopped
  • 1/8 teaspoon(s) Salt
  • 1 tablespoon(s) Extra Virgin Olive Oil
  • 6 ounce(s) Kale stems discarded, leaves torn (8 cups)
  • 2 tablespoon(s) Fresh Rosemary chopped
  • 31 ounce(s) No-Salt-Added Cannellini Beans 15.5 oz can, rinsed
  • 8 ounce(s) Pasta or 1 cup, small soup pasta (tubettini, ditalini, orzo)
  • 1/2 lemons medium, fresh, juiced, about 1 tablespoon
  • 2 tablespoon(s) Parmesan cheese Grated; plus 1 in rind (optional)
  • 1 Whole Wheat Bagel 2 slices, cut in halves
  • 1 teaspoon(s) Black Pepper
Instructions
  1. Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
  2. Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
  3. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
  4. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.
Nutritional Information

Nutrition Facts
Kale And White Bean Soup
Amount Per Serving
Calories 257 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 3mg 1%
Sodium 135mg 6%
Potassium 453mg 13%
Total Carbohydrates 37g 12%
Dietary Fiber 3g 12%
Sugars 3g
Protein 9g 18%
Vitamin A 40%
Vitamin C 31%
Calcium 22%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More