Recipe
Soup, Chili & Stew
Hearty Bean Soup with Kale
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 large yellow onion, chopped | ||
| 3 clove(s) garlic, minced | ||
| 1 bunch(es) kale, ribs removed and chopped | ||
| 2 (15 oz each) cans cannellini beans, rinsed and drained | ||
| 1 (32 oz) carton vegetable broth | ||
| 1 c. uncooked Hy-Vee elbow macaroni | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| ¼ c. chopped fresh parsley | ||
| 1 tbsp. Hy-Vee lemon juice |
Directions
- Heat oil in a large pot over medium heat. Add onion and cook until it begins to turn golden brown, about 4 minutes. Add garlic and kale. Stir until kale turns bright green, about 1 minute.
- Add beans and broth and bring to a boil. Stir in macaroni. Simmer, uncovered, for 8 minutes or until macaroni is tender.
- Season to taste with salt and pepper. Stir in parsley and lemon juice before serving. Soup will thicken as it stands; if desired, add more broth or water to thin.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 1030mg
- Total Carbohydrates: 42g
- Protein: 9g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 60%
0%
Iron 20%
0%
Calcium 8%