White Bean and Greens Soup
By Lisa Shanken
August 10, 2015
White Bean and Greens Soup
Ingredients
- 1 tbsp coconut oil
- 3 tsp garlic chopped
- 3 cups kale chopped, or other greens of your choice-Escarole and Broccoli Rabe both work well
- 1 cup Tomatoes chopped, or chopped canned tomatoes
- 4 cups vegetable broth
- 2 tbsp Parmesan cheese cut in large chunks
- 1 cup Canned White Beans rinsed and drained
Instructions
- In a large stock pot or Dutch oven, heat coconut oil. Add garlic and cook 1 minute.
- Next add in the kale and tomatoes and cook for about 5 minutes, stirring often.
- Add in beans and vegetable broth, and bring to a rolling boil.
- Once boiling, lower light to a simmer, add in cheese, and cover. Cook at a simmer for 30 minutes.
- Serve immediately. Can be stored in the refrigerator for up to 3 days.
Notes
Nutrition
Calories: 260kcalCarbohydrates: 39gProtein: 14gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 759mgPotassium: 1253mgFiber: 7gSugar: 5gVitamin A: 27950IUVitamin C: 305.3mgCalcium: 380mgIron: 5mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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