Warm up this winter with this nutritious, hearty soup. Pair it with some whole grain bread for a delicious meal.
Ingredients
- 3 tbsp extra virgin olive oil
- 2 medium carrots, thickly sliced
- 1 celery stalk, coarsely chopped
- 1 yellow onion, coarsely chopped
- 4 cups baby kale, stems removed
- 1 garlic clove, minced
- 2, 15-oz cans cannellini beans
- 5 cups low sodium chicken or vegetable stock
- 2 tsp fresh oregano
- 1 tsp fresh marjoram
- 1 tsp fresh rosemary
- ¼ tsp salt
- ¼ tsp black pepper (to taste)
Directions
- In a soup pot, heat the olive oil. When it is hot, add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Cook, stirring often, for 10 minutes until the vegetables look softened and the onions turn translucent.
- On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the vegetables in the pot. Cook, stirring, for 2 minutes.
- Add the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful. Add salt and pepper to taste.
Nutrition Information
Per serving: 276 Calories; Total Fat: 11 (g); Carbs: 31.7(g); Fiber: 12 (g); Protein: 13.9 (g); Sodium: 1004 (mg)