Quick White Bean & Kale Soup
20 min
9 cups for 4 servings
290 calories
Ingredients
2 carrots, cut into ¼” thick rounds
2 cans (19 oz/540 ml each) cannellini or white kidney beans, drained and rinsed
2 tbsp Marinara Sauce Mix or Pizza Seasoning
2 tbsp Vegetable Broth Mix, or broth mix of your choice
1⁄2 tsp Sea Salt
6 cups boiling water
4 cups baby kale or spinach
Instructions
Place carrots in Multipurpose Steamer; stir in 1 can beans, Marinara Sauce Mix, broth mix, salt and 1⁄4 cup warm water. Cover; microwave on high for 8 min or until carrots are tender.
Using Ground Meat Separator, mash carrots and beans (there should still be some visible chunks). Stir in 6 cups of boiling water and remaining can of beans. Microwave, uncovered, on high, for 6 min.
Carefully remove from microwave and stir in kale. Cover and let stand until wilted, 1–2 min. Taste and add more topper, if desired.
Nutritional Information
Per serving: Calories 290, Fat 1.5 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 560 mg, Carbohydrate 49 g (Fiber 14 g, Sugars 5 g), Protein 18 g.
Tips
Need more protein in your plant-based diet? Swap white beans for lentils. One cup of lentils contains 40% more protein.
Perfectly Balance Your Plate
Serve with a small dinner roll and 2 cups leafy greens with 1 tbsp Epicure Dressing.