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White Bean and Kale Soup

SUPPER WITH MICHELLE
10Ingredients
70Minutes
210Calories
Read Directions

Ingredients

US|METRIC
  • 15 ounces navy beans (or White beans, preferably organic/drained and rinsed)
  • 3 tablespoons olive oil
  • 2 medium carrots (sliced)
  • 1 low sodium vegetable broth (carton, 32 oz. of)
  • 1 medium yellow onion (diced)
  • 2 cups kale (cleaned, sliced off of rib and cut)
  • 2 stalks celery (diced)
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 cloves garlic (minced)
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    NutritionView More

    210Calories
    Sodium27% DV640mg
    Fat17% DV11g
    Protein18% DV9g
    Carbs8% DV24g
    Fiber8% DV2g
    Calories210Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium640mg27%
    Potassium590mg17%
    Protein9g18%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A160%
    Vitamin C70%
    Calcium8%
    Iron15%

    * 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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