
Ingredients
1 can vegetable stock (14 oz can, low-sodium)
1 tablespoon lemon juice
4 cups kale (torn into small pieces )
1 teaspoon garlic (minced)
1/4 cup onion (finely chopped)
1 tablespoon olive oil
1/2 cup grated parmesan cheese
2 cans beans (15.8 oz cans, great northern beans, rinsed and drained)
1 can diced tomatoes (14.5 oz can, with basil, garlic and oregano)
Steps
- In a medium saucepan, heat oil over medium heat and sauté garlic and onion for 3 minutes or until onion is tender.
- Add beans, tomatoes and broth to saucepan. Stir and simmer for 5 minutes. Add kale and cook until tender, for about 2 minutes.
- Mix in lemon juice and Parmesan cheese just before serving. Optional, garnish with finely chopped fresh basil or dried basil.
U.S. Department of Agriculture. Nutrition.gov Website. Easy Bean Soup. Recipe source: Source The Kentucky Nutrition Education Program (KYNEP): Plan. Eat. Move.. Available at nutrition.gov/recipes. Access date: 09-05-2024.