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Kale and White Bean Soup

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Number of Servings: 5


  • 1 cup chopped onion
  • 4 cloves garlic, minced or 1 teaspoon garlic powder
  • 1 Tablespoon margarine or butter
  • 2 cups low-sodium broth (any type)
  • 1 1/2 cups cooked white beans or 1 can (15 ounces) drained and rinsed
  • 1 3/4 cups diced tomatoes or 1 can (14.5 ounces) with juice
  • 1 Tablespoon Italian seasoning
  • 3 cups chopped kale (fresh or frozen)


  1. Wash hands with soap and water.
  2. In a saucepan over medium-high heat, sauté onion and garlic in margarine or butter until soft.
  3. Add broth, white beans and tomatoes; stir to combine.
  4. Bring to a boil. Reduce heat, cover, and simmer for about 5 minutes.
  5. Add the kale and Italian seasoning. Simmer until kale has softened, 3 to 5 minutes. Serve warm.
  6. Refrigerate leftovers within 2 hours.


  • 1 bunch fresh kale (about 8 cups, chopped)

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