This is a hearty soup that is ready in just one hour. Adding the kale at the end keeps it slightly crunchy and flavourful. For added richness toss a Parmesan rind into the broth while cooking.
A great vegetarian dish with only 13.2g net carbs and 11.5g of protein. I served the left overs for lunch the next day and the flavour was even more intense. You may need to add a little water or stock. Enjoy!!!!
White Kidney Bean and Kale Soup Recipe
By March 26, 2014
Published:- Yield: 6 Servings
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 60 mins
Calories: 160 | Fat: 6g | Protein: 11.5g | Carbs: 17.3g | Fibre: 4.1g | WW Points: 4
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 onion diced
- 2 garlic cloves, chopped
- 2 Carrots peeled and diced
- 2 celery stalks, diced
- salt coarse
- black pepper freshly ground
- 1 can (15 oz) tomatoes whole, chopped (juice reserved)
- 1/2 pound red potatoes small, scrubbed and diced
- 1 can (15 oz) white kidney beans drained and rinsed
- 1 bunch (1 pound) kale stems removed and leaves torn into small pieces
- 1/2 cup Parmesan freshly grated