Kale White Bean Soup
View original ↗
Fit Mitten Kitchen · by Ashley★ 5.0 (2)

Kale White Bean Soup

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 22%
CARBS 28G30% OF CAL
8G FIBER0G ADDED0G INTRINSIC12G OTHER7G TOTAL SUGAR
FAT 26G64% OF CAL
21G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy white bean and kale soup made with vegetable broth and coconut milk, finished with lemon and herbs. Warming and satisfying.

mainamericansoupbeansdairy freegluten freeveganvegetarian
View the full recipe on Fit Mitten Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil
  • 1 medium yellow onion (diced)
  • 2 medium carrots (diced (equal to 1 cup))
  • 2 sticks celery (diced (equal to 1 cup))
  • 3 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon crushed red pepper flakes
  • 4 cups vegetable broth
  • 2 (14 ounce) cans cannellini beans ( (divided), drained and rinsed)
  • fine sea salt (to taste)
  • ground black pepper (to taste)
  • 1 (14 ounce) can full-fat coconut milk (just the cream, liquid discarded (see notes))
  • 1 tablespoon fresh lemon juice (or sub vinegar)
  • 1 bunch curly kale (about 4 cups chopped)
  • 2 tablespoons minced flat leaf parsley leaves
PREP
10M
SODIUM
717MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.