• prep: 0 hr
  • cook: 0 hr
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  • Summary

    Make the white beans and kale in advance, then this soup comes together in a snap

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium carrot, diced
    • ½ cup chopped celery
    • 4 cups cooking liquid from White Beans with Kale or vegetable stock
    • 3 cups White Beans with Kale
    • 1 (15 ounce) can diced tomatoes, undrained
    • 3 tablespoons grated Parmesan cheese plus more for serving
    • 3 garlic cloves, minced
    • 1 teaspoon Italian seasoning
    • white truffle oil (optional)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 579 % Daily Value *
    • Total Fat: 6 g 8.88%
    • Saturated Fat: 1 g 6.8%
    • Trans Fat: 0 g %
    • Cholesterol: 3 mg 1.08%
    • Sodium: 1663 mg 69.3%
    • Calcium: 379 mg 37.93%
    • Potassium: 2183 mg 62.37%
    • Magnesium: 0 mg 0%
    • Iron: 14 mg 76.89%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 100 g %
    • Dietary Fiber: 23 g 90.7%
    • Sugar: 2 g
    • Protein: 35 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 53.36%
    • Vitamin C 4.44%
    • Vitamin D 0.2%
    • * 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 - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch6
    • Exchange - Vegetables0
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total7 oz-eq

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