Parmesan Pesto White Bean & Kale Soup

20 min

4 servings

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?

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

Preparation

  1. 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.
  2. Meanwhile, drain and rinse beans.
  3. 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, 0.1 0 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.