Running on Real Food · by Deryn Macey★ 3.0 (2)
White Bean and Kale Soup
NUTRITION · PER SERVING750M COOK
CAL 14%·PRO 34%
CARBS 47G65% OF CAL
12G FIBER0G ADDED4G INTRINSIC31G OTHER4G TOTAL SUGAR
FAT 5G16% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy soup of white beans and kale with rosemary and lemon. Comforting and nourishing, this soup is ready quickly once beans are soaked and makes a satisfying vegetarian main.
mainamericansoupbeans🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups dried white beans - soaked overnight (400 g)
- 2 tbsp olive oil (25 g)
- 1 medium onion (diced (200 g))
- 3 celery stalks (chopped(185 g))
- 2 cloves garlic (minced (10 g))
- 1 sprig fresh rosemary (leaves removed and finely chopped (4 g))
- 2 bay leaves
- 2 tsp salt
- 1 tsp fresh cracked black pepper
- 6 cups water (1500 ml)
- 1 bunch curly kale (stems removed and finely chopped (100 g))
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
At a glance
PER SERVING · TIME 750M
CAL 14%·PRO 34%
CARBS 47G65% OF CAL
12G FIBER0G ADDED4G INTRINSIC31G OTHER4G TOTAL SUGAR
FAT 5G16% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12h
- Cook
- 30m
- Sodium
- 831mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1406mg
- Calcium
- 236mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 720M
- SODIUM
- 831MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.