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Vegetable Soup with Fennel and Kale
CLEVELAND CLINIC WELLNESS11Ingredients
60Minutes
130Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion (medium, chopped)
- 1 clove garlic (chopped)
- 3 medium carrots (cut into ¼-inch pieces)
- 2 celery (ribs, cut into ¼-inch pieces)
- 1 bulb fennel (cut into ¼-inch pieces)
- 3/4 tsp. kosher salt
- 15 oz. diced tomatoes
- 4 cups kale (shredded)
- 1/4 tsp. freshly ground black pepper
- 1/4 cup leaf parsley (chopped fresh flat-)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium530mg22% |
| Potassium710mg20% |
| Protein3g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A290% |
| Vitamin C110% |
| Calcium10% |
| Iron6% |
* 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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