White Bean Soup

A hearty, yet simple soup made with some vegetables, cannellini (white kidney) beans, a can of chopped tomatoes and some broth. Fresh vegetables, no-salt-added canned tomatoes and reduced sodium broth make this soup a healthier alternative to store-bought soups, most of which are packed with sodium. If I had no-salt-added beans, the sodium content would be even lower than the 655mg in each serving below. I guess a little salt adds flavour but the vegetables - especially the sweetness of the carrots and tomatoes together with the large serving of kale - the broth and the beans make this soup perfect for lunch or dinner. What's even better is that it can be made within 30 minutes and doesn't have to be blended, simply cooked in one pot and then spooned into bowls.

Any nutrient dense leafy green vegetable, such as mustard/turnip/collard greens, swiss chard etc. can be used in place of kale. I always have kale in my fridge (along with spinach) so it's my 'go-to' leafy green of choice! However, I may be tempted to try collard greens next time I make this soup.

I used cannellini beans in my Avocado Hummus recipe.

White Bean Soup
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 110g / 4oz onion, chopped
- 2 cloves garlic, chopped
- 85g / 3oz celery, chopped
- 125g / 4.5oz carrot, chopped
- 400g / 14oz / 1 can diced tomatoes, no salt added
- 425g / 15oz / 1 can cannellini (white kidney beans) beans, drained
- 125g / 4.5oz kale, chopped
- 480ml / 16floz chicken broth, reduced sodium
- 480ml / 16floz water
- 1tsp rosemary, dried

Method:
In a pan sprayed with cooking spray, cook the onion, garlic, celery, carrot for 5 minutes. Add a splash of water if the veg begins to stick to the base of the pan.

Add the tomatoes and beans and simmer for 5-7 minutes.

Add the kale, broth, water and rosemary.

Cover and simmer for another 10 minutes.
ENJOY!
Click HERE for a printable recipe card.

Nutritional Information: