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Recipe Summary
active:10 minstotal:10 minsServings:4Nutrition Profile:Egg FreeSoy-FreeDiabetic AppropriateHealthy AgingHealthy PregnancyHigh CalciumLow Added SugarsLow SodiumNut-FreeBone HealthGluten-FreeHealthy ImmunityHeart HealthyHigh FiberLow-CalorieVegetarianNutritionInfoAdvertisement
Ingredients
Ingredient Checklist
- 2 (14 ounce) cans low-sodium hearty-style tomato soup
- 1 tablespoon olive oil
- 3 cups chopped kale
- 1 teaspoon minced garlic
- ⅛ teaspoon crushed red pepper (optional)
- 1 (14 ounce) can no-salt-added cannellini beans, rinsed
- ¼ cup grated Parmesan cheese
Directions
Instructions Checklist
-
Step 1
Heat soup in a medium saucepan according to package directions; simmer over low heat as you prepare kale.
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- Step 2 Heat oil in a large skillet over medium heat. Add kale and cook, stirring, until wilted, 1 to 2 minutes. Stir in garlic and crushed red pepper (if using) and cook for 30 seconds. Stir the greens and beans into the soup and simmer until the beans are heated through, 2 to 3 minutes.
- Step 3 Divide the soup among 4 bowls. Serve topped with Parmesan.
Tips
Read more: How to Amp Up Canned Soup to Make It a Healthy Meal
Nutrition Facts
Serving Size: 1 1/4 cupsPer Serving:200 calories; 5.8 g total fat; 1.4 g saturated fat; 4 mg cholesterol; 355 mg sodium. 257 mg potassium; 29 g carbohydrates; 5.9 g fiber; 1 g sugar; 8.6 g protein; 1647 IU vitamin a iu; 17 mg vitamin c; 17 mcg folate; 210 mg calcium; 2 mg iron; 54 mg magnesium; 1 mg thiamin;Exchanges:
1 fat, 1 starch, 1 vegetable, 1/2 high-fat protein, 1/2 lean protein
