Rosemary White Bean-and-Kale Soup
Buttery Whole Wheat Bread
Ingredients
- 1 cup chopped onion
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 tsp dried crushed rosemary
- 1 Tbsp olive oil
- 4 cups vegetable broth
- 2 (15-oz) cans white beans, drained and rinsed
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp crushed red pepper
- 2 (5-oz) pkg baby kale
- 1 Tbsp white wine vinegar
Instructions
- Sauté onion, carrots, celery, and rosemary in hot oil in a large Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender.
- Add broth, beans, salt, black pepper, and red pepper. Cover; reduce heat and simmer 20 minutes. Stir in kale; cook 5 minutes or until wilted and tender.
- Stir in vinegar before serving.
Side Dish Ingredients
- 4 (1-oz) slices whole wheat bread, toasted
- 4 tsp butter
Side Dish Instructions
- Serve bread with butter alongside soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
278
|
105
|
383
|
| Fat (g) | 4 | 5 | 9 |
| Sat. Fat (g) | 1 | 3 | 4 |
| Protein (g) | 14 | 4 | 18 |
| Carb (g) | 49 | 12 | 61 |
| Fiber (g) | 11 | 2 | 13 |
| Sodium (mg) | 625 | 158 | 783 |
Lunch Meal Plan
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