Kale and White Bean Soup
This Kale and White Bean Soup is cozy, hearty, and super simple to make! Full veggies and protein from beans, it is the perfect easy dinner to curl up with at the end of a busy day.
Servings: 6 servings
- 1 tablespoon olive oil
- 1 cup chopped onions
- 4 cloves garlic minced
- 4 cups vegetable broth
- 2 cups roughly chopped and loosely packed kale hard stems removed
- 15 ounces canned diced tomatoes with juices (1 can)
- 30 ounces canned navy bean drained and rinsed (2 cans)
- 1 1/2 cups diced carrots
- 1 tablespoon Italian seasoning
- 3/4 teaspoon salt or to taste
- black pepper to taste
In a large saucepan, heat coconut oil over medium-high heat. Once the oil is hot, add the onion and cook for about 4 minutes or until they are starting to turn translucent.
Add garlic and cook for 1 more minute or until fragrant. Careful not to burn the garlic, that can happen fast!
Add the remaining ingredients to the pot and stir to combine. Cover and bring to a simmer.
Once simmering, cook for 15 minutes or until carrots are tender. Once done cooking, taste an adjust flavoring as desired.
Enjoy warm with sliced bread, topped with a little grated cheese or sliced avocado. Allow leftovers to cool completely before storing in fridge for up to 4 days.
Serving: 1.5cups | Calories: 241kcal | Carbohydrates: 43g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Sodium: 1686mg | Potassium: 811mg | Fiber: 10g | Sugar: 6g | Vitamin A: 8009IU | Vitamin C: 39mg | Calcium: 156mg | Iron: 4mg