White Bean and Kale Soup
A warming hearty soup made with creamy white beans and tender kale simmered in a garlic and herb broth that is completely free of added sodium. Using no-salt-added beans and homemade low-sodium vegetable broth keeps this comforting bowl well under 400mg of sodium.
Comforting white bean and kale soup in a garlicky herb broth that is hearty filling and very low in sodium.
Nutrition per serving
Ingredients
Protein
Vegetables
Liquid
Aromatics
Spices
Fat
Instructions
Saute the Garlic
Heat olive oil in a large pot over medium heat. Add minced garlic and cook for 2 minutes stirring constantly until it is golden and very fragrant. Be careful not to let it burn.
Add Broth and Herbs
Pour the no-salt-added vegetable broth into the pot and add the Italian herb blend. Bring the broth to a gentle simmer over medium heat and let it cook for 5 minutes to infuse the herbs.
Add Beans and Kale
Add the drained cannellini beans to the simmering broth. Use the back of a spoon to lightly crush some beans against the side of the pot to create a creamier thicker broth naturally.
Simmer Until Tender
Add the chopped kale and stir it into the soup. Simmer for 15 minutes until the kale is tender and the soup has thickened slightly from the crushed beans. Taste and add black pepper if desired.
Substitutions
Common mistakes
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