Parmesan Pesto White Bean & Kale Soup
Soup’s on! Keep cleanup to a minimum with this one-pot meal. With a generous helping of veggies and the power to warm you up on even the coldest of days, this soup is the perfect cozy hug after a long day at work. Who knew minimal effort and maximum flavour could be such a souper combo?
20 min
4 servings
390 calories
Ingredients
2 stalks celery
2 small yellow potatoes
2 medium carrots
2 cans (19 oz/540 ml each) unsalted white beans, such as kidney or cannellini
4 cups Vegetable Broth, or 1 pkg (900 ml) low-sodium vegetable broth
1 1⁄2 tsp Vegetable Broth Mix
1 cup boiling water
1 pkg Creamy Pesto Parmesan Chicken Skillet Sauce Mix
2 cups chopped kale
Instructions
Dice celery and potatoes into bite-sized pieces. Peel and dice carrots. Place vegetables in Round Steamer. Cover and microwave on high for 8 min, until vegetables are slightly tender.
Meanwhile, drain and rinse beans.
Remove steamer from microwave and stir in beans, broth, and sauce mix. Carefully return to microwave; cook uncovered for 4 min. Stir in kale and microwave uncovered for an additional 2 min, until kale is slightly wilted.
Nutritional Information
Per serving: Calories 390, Fat 5 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 430 mg, Carbohydrate 69 g (Fiber 17 g, Sugars 7 g), Protein 20 g.
Perfectly Balance Your Plate
Serve with 1 cup chopped veggies and 2 tbsp Epicure Dip.