Bean-Soup

  • Prep Time:5 minutes

  • Cook Time: 10 minutes

  • Serving Size:

  • Serves: 4 servings

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

  1. In a medium saucepan, heat oil over medium heat and sauté garlic and onion for 3 minutes or until onion is tender.
  2. Add beans, tomatoes and broth to saucepan. Stir and simmer for 5 minutes. Add kale and cook until tender, for about 2 minutes.
  3. Mix in lemon juice and Parmesan cheese just before serving. Optional, garnish with finely chopped fresh basil or dried basil.

Source The Kentucky Nutrition Education Program (KYNEP): Plan. Eat. Move.

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.