Quick White Bean & Kale Soup

20 min

9 cups for 4 servings

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

Preparation

  1. 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.
  2. 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.
  3. 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, 0 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.