Kale and White Bean Soup
This is a wonderful, cheap and extremely easy soup to make that is not only healthy, but also delicious and good leftover. Kale and white beans the perfect combo in this tart and satisfying vegan soup.
Equipment
- Soup Pot
Ingredients
- 1 to 2 tablespoon(s) olive oil
- 1 large yellow onion, diced
- 1 (32-ounce) box of vegetable stock or broth, about 4 cups
- 2 (15-ounce) cans diced tomatoes, petit cut
- 1 ½ (15-ounce) cans white beans, drained and rinsed
- 1 bunch curly kale, rinsed, dried, de-stemmed and roughly chopped
- 2 tablespoons lime or lemon juice, or to taste
- Salt and pepper, to taste
Instructions
- In a medium to large pot over medium heat, sauté the onion for about 5 to 7 minutes, until they become translucent.
- Next, add the vegetable broth or stock and diced tomatoes. Bring this to a boil. Meanwhile, prepare the kale by de-stemming and roughly chopping it after a thorough wash and dry.
- Once boiling, add your kale and submerge it fully in the soup. Reduce heat to medium-low, and let the soup simmer for 30 minutes.
- Drain and rinse your 1½ cans white beans, and then add them. Let the soup simmer for another 20 minutes.
- In the last 5 minutes, add the lemon or lime juice, salt and pepper. Taste and season accordingly.Serve immediately, either by itself or with a crostini!
Nutrition
Serving 1 bowl Calories 179 kcal Carbohydrates 24.2 g Protein 7.5 g Fat 4.4 g Saturated Fat 0.5 g Sodium 722 mg Potassium 209 mg Fiber 7 g Sugar 3.4 g Calcium 123 mg Iron 3 mg
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