White Bean and Kale Minestrone Soup
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
2 tablespoons canola oil
1 cup frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
3/4 cup chopped carrots
2-1/2 cups water
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 can (15 oz each) Great Northern beans, drained
1-1/2 cups Hunt's® Tomato Sauce
2 cups Birds Eye® Steamfresh® Premium Chopped Kale
1/2 cup dry small pasta shells, uncooked
Grated Parmesan cheese, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 58 mg | 6% |
Carbohydrate | 23 g | 8% |
Cholesterol | 0 | |
Total Fat | 5 g | 7% |
Iron | 2 mg | 10% |
Calories | 171 kcal | 9% |
Sodium | 717 mg | 30% |
Protein | 6 g | 11% |
Saturated Fat | 2% | |
Sugars | 6 g | 1% |
Vitamin C | 13 mg | 22% |
Heat oil in large saucepan over medium-high heat. Add vegetable blend and carrots; cook 3 to 5 minutes or until tender. Add water, undrained tomatoes, beans and tomato sauce; stir to combine. Bring mixture to a boil.
Add kale and pasta; stir to combine. Reduce heat and simmer 15 minutes or until kale and pasta are tender, stirring occasionally. Serve with Parmesan cheese, if desired.
White Bean and Kale Minestrone Soup