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14Ingredients
35Minutes
230Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 1 yellow onion (or large white, chopped)
- 3 stalks celery (chopped)
- 6 cloves garlic (minced)
- 3 cups cannellini beans (cooked, 2 cans, drained and rinsed)
- 4 cups low sodium vegetable broth
- 1 Tbsp. fresh rosemary (chopped)
- 2 tsp. fresh thyme
- 1 tsp. salt
- 16 oz. silken tofu (Nasoya Organic)
- 1 bunch kale (Tuscan, lacinato, thick stems removed and chopped)
- 2 Tbsp. lemon juice (freshly squeezed)
- 3 Tbsp. vegan Parmesan (you can use this recipe, this recipe, or a store-bought version, or you can substitute nutritional yeast)
- freshly ground black pepper (to taste)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium550mg23% |
| Potassium950mg27% |
| Protein17g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A230% |
| Vitamin C190% |
| Calcium40% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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