4
1 rating

Kale and Cannellini Bean Soup

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

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
Servings4
Calories Per Serving309
Total Fat9g14%
Sugar4gN/A
Saturated1g6%
Protein14g28%
Carbs46g15%
Vitamin A362µg40%
Vitamin B60.4mg19.8%
Vitamin C85mg100%
Vitamin E4mg18%
Vitamin K508µg100%
Calcium205mg20%
Fiber9g38%
Folate (food)208µgN/A
Folate equivalent (total)208µg52%
Iron5mg30%
Magnesium133mg33%
Monounsaturated5gN/A
Niacin (B3)1mg6%
Phosphorus262mg37%
Polyunsaturated2gN/A
Potassium968mg28%
Riboflavin (B2)0.2mg12%
Sodium1163mg48%
Thiamin (B1)0.3mg17.3%
Zinc2mg15%