White Kidney Bean and Kale Soup

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 kimmy Published: March 26, 2014

Yield: 6 Servings
Prep: 30 mins
Cook: 30 mins
Ready In: 60 mins

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

Instructions

Cuisine: American
Course: Moderate
Skill Level: Moderate

Pin2

2 Shares

About the Author: kimmy

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.