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Kale and White Bean Soup

  • Author: Michelle @From Calculus to Cupcakes

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Ingredients

  • 2 cloves garlic, minced
  • 2 Tbsps. olive oil
  • 4 cups vegetable broth
  • 2 15.5 oz. cans white beans, rinsed and drained
  • 1 cup nonfat dry milk
  • 6 oz. coarsely chopped kale, stems removed
  • 8 oz. shredded low fat sharp cheddar cheese, plus more to top for serving if desired

Instructions

  1. In a large pot, saute garlic in olive oil just until garlic becomes fragrant.
  2. Stir in vegetable broth and beans.
  3. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes.
  4. Stir in nonfat dry milk.
  5. Using an immersion blender, blend until about half of the beans are pureed. You could also blend about half the soup mixture in a conventional blender.
  6. Stir in kale and cook until all is hot and kale is wilted.
  7. Stir in cheese.
  8. Season to taste with salt and pepper.
  9. Serve immediately with more cheese to top if desired.


Nutrition

  • Serving Size: 4
  • Calories: 545
  • Sugar: 16
  • Sodium: 2070
  • Fat: 21
  • Saturated Fat: 12
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 53
  • Protein: 39
  • Cholesterol: 66