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  • Ingredients

    • 1 tablespoon olive oil
    • 1/2 small onion, chopped
    • 1 garlic clove, finely chopped
    • 2 ounces cured Spanish chorizo, casing removed if needed, thinly sliced
    • 1 small bunch Tuscan kale, center ribs and stems removed, leaves coarsely chopped
    • 1 14.5-oz can cannellini (white kidney) beans, drained
    • 4 cups low-sodium chicken broth
    • Kosher salt, fresh ground pepper
    • 1/2 cup chopped fresh flat-leaf parsley leaves
    • Lemon wedges (for serving)

    Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 213 % Daily Value *
    • Total Fat: 10 g 14.92%
    • Saturated Fat: 3 g 12.7%
    • Trans Fat: 0 g %
    • Cholesterol: 17 mg 5.83%
    • Sodium: 1459 mg 60.79%
    • Calcium: 73 mg 7.33%
    • Potassium: 112 mg 3.19%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 13.88%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 21 g %
    • Dietary Fiber: 6 g 22.9%
    • Sugar: 3 g
    • Protein: 11 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 15.38%
    • Vitamin C 29.34%
    • Vitamin D 2.16%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total2 oz-eq

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