Jessica in the Kitchen · by Jessica Hylton★ 5.0 (25)
White Bean and Kale Soup
NUTRITION · PER SERVING18M COOK
CAL 7%·PRO 9%
CARBS 26G74% OF CAL
5G FIBER13G SUGAR8G OTHER
FAT 2G13% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty slow-cooker soup of white beans and leafy kale with tomatoes, aromatic vegetables, and Italian herbs. Satisfying and flavorful with minimal hands-on time. Comfort food that's naturally vegetarian.
mainamericansoupbeans⏲️ slow cookerdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium red onion (188g finely diced )
- 4 ribs celery (Finely diced)
- 1 large diced carrot (226g, finely diced)
- 5 cloves minced garlic (12g)
- 14 ounce can of diced tomatoes (400g)
- salt & pepper to taste (I use ¾ teaspoon sea salt and ¼ teaspoon freshly ground black pepper)
- 1 tablespoon Italian seasoning or 1 teaspoon dried oregano
- 2 15-ounce cans of white kidney beans (or cannellini or navy beans, 850g, drained)
- 4 cups vegetable broth (960ml)
- 2 cups kale (finely chopped, 130g)
- Juice of two limes (about 1-2 tablespoons)
At a glance
PER SERVING · TIME 18M
CAL 7%·PRO 9%
CARBS 26G74% OF CAL
5G FIBER13G SUGAR8G OTHER
FAT 2G13% OF CAL
0G SAT2G 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
- 15m
- Cook
- 3m
- Sodium
- 923mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 479mg
- Calcium
- 121mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 923MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.