There’s just something about a bowl of soup on a rainy day that feels so right. But there’s no need to check the forecast and plan for a soup that takes all day long to simmer—this recipe for vegan kale and white bean soup is on the table in less than 20 minutes. Find the full recipe here http://www.wholefoodsmarket.com/recipe/easy-kale-and-white-bean-soup.
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
4 large cloves garlic, thinly sliced
1 (32-ounce) box low-sodium vegetable broth
4 cups packed chopped kale
1 (14.5-ounce) can diced tomatoes with Italian herbs
1 (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed
2 large carrots, cut into coins
In a large saucepan, heat oil over medium heat. Add onion and carrots and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes and cover. Cook 5 minutes or until kale is tender. Add beans and heat thoroughly. Serve hot.
Per Serving: 284 calories (80 from fat), 8g total fat, 1g saturated fat, 460mg sodium, 33g carbohydrates, (8 g dietary fiber, 7g sugar), 9g protein
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