Tuscan White Bean Soup | Nutritious Cooking

Heat up this winter season with this healthy, hearty soup. Pair it with some entire grain bread for a scrumptious food.

Ingredients

• 3 tbsp extra virgin olive oil
• 2 medium carrots, thickly sliced
• 1 celery stalk, coarsely chopped
• 1 yellow onion, coarsely chopped
• 4 cups child kale, stems eliminated
• 1 garlic clove, minced
• 2, 15-oz cans cannellini beans
• 5 cups low sodium rooster or vegetable inventory
• 2 tsp clean oregano
• 1 tsp fresh marjoram
• 1 tsp clean rosemary
• ¼ tsp salt
• ¼ tsp black pepper (to style)

Instructions

1. In a soup pot, heat the olive oil. When it is hot, incorporate the carrots, onion, celery, garlic, clean oregano sprigs, salt, and pepper. Cook, stirring usually, for 10 minutes right up until the vegetables glimpse softened and the onions turn translucent.
2. On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the veggies in the pot. Cook, stirring, for 2 minutes.
3. Increase the remaining beans to the pot and stir very well. Stir in the hen stock and deliver to a boil. Decreased the heat, partially protect with the lid placed askew, and simmer for 20 minutes, or right until the carrots are tender and the liquid is flavorful. Increase salt and pepper to taste.

Nourishment Data

Per serving: 276 Calories Whole Extra fat: 11 (g) Carbs: 31.7(g) Fiber: 12 (g) Protein: 13.9 (g) Sodium: 1004 (mg)