This white bean and kale soup supplies 7mg of lutein per serving, a healthy dose for the day.
Ingredients
- olive oil: 1 Tbsp
- medium yellow onion: 1 piece (chopped)
- garlic cloves, crushed or: 8 piece (minced)
- raw kale: 4 cups (chopped)
- low-fat, low-sodium chicken or vegetable broth: 4 cups (divided)
- white beans, such as cannellini or navy, undrained and: 2 cans (15 ounce cans, divided)
- plum tomatoes: 4 piece (chopped)
- Italian herb seasoning: 2 tsp (dried)
- salt and pepper: (to taste)
- parsley: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft. Add kale; cook and stir until wilted. Add 3 cups broth, 2 cups beans, tomatoes, herb seasoning, salt, and pepper; bring to a boil, then reduce heat and simmer for 5 minutes.
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Mix remaining beans and broth in a blender or food processor until smooth. Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.
