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White Bean, Kale, and Pesto Soup
KATIE AT THE KITCHEN DOOR12Ingredients
50Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 onion (coarsely chopped)
- 4 carrots (peeled and sliced about 1/4 in. thick)
- 4 cloves garlic (minced)
- 1/2 tsp. dried oregano
- 1/2 tsp. dried parsley
- 4 cups chicken broth (use vegetable broth to make the recipe vegetarian)
- 1/2 head kale (fresh, roughly torn into bite-sized pieces, or 1 1/2 c. frozen chopped kale)
- 1 can beans (cannelini, rinsed)
- 1/2 cup prepared pesto (homemade is best, but store-bought is fine too)
- 1/2 cup grated pecorino cheese
- 1/4 tsp. nutmeg (optional, but I love the interplay of pecorino and nutmeg)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium270mg11% |
| Potassium970mg28% |
| Protein13g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A410% |
| Vitamin C160% |
| Calcium25% |
| 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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