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

Calories: 160 | Fat: 6g | Protein: 11.5g | Carbs: 17.3g | Fibre: 4.1g | WW Points: 4