Kale and Cannellini Bean Soup

Staff Writer
Kale and Cannellini Bean Soup
Soup
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
309
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

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.

Nutritional Facts

Total Fat
9g
14%
Sugar
4g
N/A
Saturated Fat
1g
6%
Protein
14g
28%
Carbs
46g
15%
Vitamin A
362µg
40%
Vitamin B6
0.4mg
19.8%
Vitamin C
85mg
100%
Vitamin E
4mg
18%
Vitamin K
508µg
100%
Calcium
205mg
20%
Fiber
9g
38%
Folate (food)
208µg
N/A
Folate equivalent (total)
208µg
52%
Iron
5mg
30%
Magnesium
133mg
33%
Monounsaturated
5g
N/A
Niacin (B3)
1mg
6%
Phosphorus
262mg
37%
Polyunsaturated
2g
N/A
Potassium
968mg
28%
Riboflavin (B2)
0.2mg
12%
Sodium
1163mg
48%
Thiamin (B1)
0.3mg
17.3%
Zinc
2mg
15%

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