White Bean, Tomato, and Kale Soup
Servings
4servings
Cook Time
30min
Servings
4servings
Cook Time
30min
Ingredients
Veggies
  • 1medium yellow onionchopped
  • 4cloves garlicabout 1 tablespoon minced
  • 115-ounce can low sodium diced tomatoes15-ounces
  • 4cups baby kale
Wholesome Carbs
  • 115-ounce can white beansdrained and rinsed, Navy
  • 4small apples
Healthy Fats
  • 4servings peanut butter2 Tablespoons each
  • 2teaspoons oil
Seasonings
  • 3cups low-sodium chicken or vegetable broth
  • 1teaspoon dried Italian seasoning
  • 1-2teaspoons Worcestershire sauce
  • Optional garnish: parsley
Instructions
  1. In a medium stockpot, heat oil over medium-high heat. Sauté onion until soft, about 2-3 minutes. Add garlic and sauté for 30 seconds. Add entire can of tomatoes, kale, beans, broth, Italian seasoning, and Worcestershire, bring to a low boil. Reduce heat and simmer 10-15 minutes.
  2. Portion soup into 1 ½ cup servings. Serve each with 1 apple and 2 tablespoons peanut butter on the side.
Recipe Notes

Recipe by Lindsey McCoy.

Lindsey provides free LIVE cooking classes every Tuesday and Thursday at 12:30 pm EST! Her classes focus on nutrition for diabetes and each week she shows you how to make super quick lunches for one that will help you manage your blood sugars.

Sign up to get her weekly class schedule: https://tinyurl.com/ycc8hwvr