TRAINAI RECIPE · LUNCH
White Bean Kale Vegetable Soup
Mash a spoonful of beans into the broth to thicken without cream.
- Prep
- 15 min
- Cook
- 20 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
436 kcal23.2 g protein72.5 g carbohydrate8.8 g fat20 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 170 g white beans, cooked, drained and rinsed
- 70 g kale, stems removed
- 80 g carrot
- 60 g celery
- 150 g no-salt-added canned chopped tomatoes
- 50 g onion
- 300 g low-sodium vegetable broth (check allergens)
- 6 g olive oil
- 5 g garlic
Ingredient notes
Vegan ingredients.
Contains: celery. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Dice the listed vegetables. Heat oil and soften onion, carrot and celery for 5–7 minutes. Add garlic if listed for 30 seconds.
- Add broth, tomatoes and the listed cooked beans or lentils. Simmer 15–20 minutes until vegetables are tender.
- Stir in the leafy greens and simmer 3–5 minutes.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
