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White Bean and Kale Soup with Wild Rice
A LITTLE AND A LOT17Ingredients
38Minutes
380Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion (large, peeled and diced)
- 2 stalks celery (ends trimmed and cut into thin slices)
- 2 large carrots (peeled, ends trimmed and cut into thin slices)
- 2 tsp. minced garlic
- 2 Tbsp. fresh rosemary (minced)
- 1 Tbsp. fresh thyme leaves
- 1/2 tsp. crushed red pepper flakes (to taste)
- 1 bay leaf
- 1 tsp. salt (each, and ground black pepper, or more, to taste)
- 1/2 cup dry white wine (or dry vermouth)
- 2 cups fresh tomatoes (diced, can also use canned diced tomatoes)
- 4 cups vegetable broth
- 3/4 cup wild rice (see note)
- 10 oz. kale leaves (torn into pieces that are roughly 2 inches, 5 heaping cups)
- 2 cups white beans (canned and drained or cooked in a slow cooker)
- croutons (for serving, optional)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1340mg56% |
| Potassium1160mg33% |
| Protein15g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber11g44% |
| Sugars7g |
| Vitamin A290% |
| Vitamin C140% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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