Tuscan White Bean and Kale Soup
Grape Tomato Toss
Ingredients
- ¾ cup chopped onion
- 2 carrots, chopped
- 2 tsp chopped fresh rosemary (or use ½ tsp dried crushed rosemary)
- 1 Tbsp olive oil
- 1 (32-oz) carton low-sodium vegetable broth
- 2 cups drained and rinsed canned no-salt-added cannellini beans
- ⅛ tsp crushed red pepper
- ⅛ tsp salt
- 1 large bunch lacinato kale, chopped
- 2 tsp white wine vinegar
- ¼ cup freshly shredded Parmesan cheese
Instructions
- Sauté onion, carrots, and rosemary in hot oil in a large 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. Serve sprinkled with cheese.
Side Dish Ingredients
- 1 pint grape tomatoes, halved
- 1 Tbsp olive oil
- 1 tsp red wine vinegar
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
222
|
45
|
267
|
| Fat (g) | 7 | 3 | 10 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 11 | 1 | 12 |
| Carb (g) | 32 | 7 | 39 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 389 | 161 | 550 |
Diabetic Lunch Meal Plan
This recipe selected from the eMeals Diabetic Lunch Meal Plan.
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