Kale and Navy Bean Soup Recipe

Looking for an easy Kale and Navy Bean Soup recipe? Learn how to make Kale and Navy Bean Soup using healthy ingredients.


Submitted by nicolechip

Makes 6 servings



enhanced from a Weight Watcher recipe

Recipe Ingredients for Kale and Navy Bean Soup

2 tsp olive oil
4 cloves garlic, minced
30 oz canned navy beans, rinsed and drained
1/2 cup parsley, chopped
4 tbsp lemon juice
4 tsp fresh rosemary
1/2 tsp ground pepper
4 cups low sodium chicken broth
2 cup kale, chopped
1 cup carrots, shredded

Recipe Directions for Kale and Navy Bean Soup

  1. Heat oil in large, nonstick pan. Saute garlic 1 minute. Add carrots and kale and saute 5 minutes. Add beans, parsley, lemon juice, rosemary, and pepper, then broth. Bring to a boil. Reduce heat and simmer 10 minutes.

  2. Transfer 3 cups of soup with a slotted spoon to a blender. Puree, then return to saucepan. Reheat to serving temperature, about 5 minutes.

Categories

Beans, Soup

Nutrition Facts
Serving Size 362.1g
Amount Per Serving
Calories
213
Calories from Fat
23
% Daily Value*
Total Fat
2.5g
4%
Saturated Fat
0.5g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
708mg
29%
Potassium
625mg
18%
Total Carbohydrates
36.2g
12%
Dietary Fiber
8.8g
35%
Sugars
1.6g
Protein
13.3g
Vitamin A 139% Vitamin C 69%
Calcium 13% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sugar
  • High in dietary fiber
  • High in manganese
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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