Kale and Cannellini Bean Soup

Kale and Cannellini Bean Soup
Staff Writer
mayihavethatrecipe.com

Warm up with this satisfying soup that’s made with organic vegetable broth, organic kale, quinoa, organic cannellini beans, and lots of spice.

Recipe courtesy of Vicky Cohen and Ruth Fox of mayihavethatrecipe.com

4
Servings
267
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 10-ounce package chopped kale
  • 1 32-ounce container organic vegetable broth
  • 3 Cups water
  • 1 15-ounce can organic cannellini beans
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1/2 Teaspoon chili powder
  • 1/4 Teaspoon allspice
  • 1 Pinch of cayenne
  • 1/2 Cup raw quinoa

Directions

In a large soup pot, saute garlic and kale at medium heat for about 5 minutes. Add vegetable broth, water, beans, salt and spices. Bring to a boil, add quinoa and simmer for simmer 20 minutes

Nutritional Facts

Total Fat
13g
19%
Sugar
10g
11%
Saturated Fat
10g
42%
Carbohydrate, by difference
33g
25%
Protein
7g
15%
Vitamin A, RAE
206µg
29%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
130mg
13%
Choline, total
8mg
2%
Fiber, total dietary
3g
12%
Folate, total
67µg
17%
Iron, Fe
9mg
50%
Magnesium, Mg
42mg
13%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
120mg
17%
Selenium, Se
8µg
15%
Sodium, Na
95mg
6%
Water
127g
5%
Zinc, Zn
1mg
13%

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.