White Bean, Kale, and Pesto Soup

KATIE AT THE KITCHEN DOOR
12Ingredients
50Minutes
210Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 onion (coarsely chopped)
  • 4 carrots (peeled and sliced about 1/4 in. thick)
  • 4 cloves garlic (minced)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon 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 teaspoon nutmeg (optional, but I love the interplay of pecorino and nutmeg)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    210Calories
    Sodium10% DV240mg
    Fat18% DV12g
    Protein22% DV11g
    Carbs7% DV20g
    Fiber24% DV6g
    Calories210Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol10mg3%
    Sodium240mg10%
    Potassium690mg20%
    Protein11g22%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber6g24%
    Sugars8g16%
    Vitamin A220%
    Vitamin C30%
    Calcium20%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop