Tuscan White Bean and Kale Soup
Goat Cheese and Honey Crispbread
Ingredients
- ½ cup chopped onion
- 1 carrot, chopped
- 1½ tsp chopped fresh rosemary (or use dried crushed rosemary)
- 1 Tbsp olive oil
- 3 cups low-sodium vegetable broth
- 1 (15-oz) can low-sodium cannellini beans, drained and rinsed
- ⅛ tsp crushed red pepper
- ⅛ tsp salt
- 1 bunch lacinato kale, chopped
- 1½ tsp white wine vinegar
- ¼ cup freshly shaved Parmesan cheese
Instructions
- Sauté onion, carrot, and rosemary in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender. Add broth, beans, red pepper, and salt. Cover and simmer 20 minutes.
- Stir in kale; cook 5 minutes or until tender. Remove pot from heat; stir in vinegar. Sprinkle with cheese.
Side Dish Ingredients
- ½ (4-oz) log goat cheese, softened
- 6 slices multigrain crispbread
- 1½ Tbsp honey
- 1½ tsp dried thyme
Side Dish Instructions
- Spread goat cheese on each crispbread slice. Drizzle with honey, and sprinkle with thyme.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
256
|
153
|
409
|
| Fat (g) | 7 | 4 | 11 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 13 | 8 | 21 |
| Carb (g) | 36 | 25 | 61 |
| Fiber (g) | 12 | 6 | 18 |
| Sodium (mg) | 488 | 217 | 705 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
