Lemon Rosemary Bean Soup
Nutrition Facts
6 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
280 |
|
| % Daily Value* | ||
| Total Fat 4.5 g | 6% | |
| Saturated Fat 0 g | 0% | |
| Cholesterol 0 mg | 0% | |
| Sodium 780 mg | 34% | |
| Total Carbohydrate 47 g | 17% | |
| Dietary Fiber 17 g | 59% | |
| Sugars 8 g | ||
| Includes Added Sugars 0 g | 0% | |
| Protein 14 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 25% | |
| Iron | 35% | |
| Potassium | 25% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 2 cans Cannellini Beans, or Kidney/Great Northern Beans, Rinsed/Drained
- 1 can Chickpeas, Rinsed/Drained
- 1 ½ tbsp Olive Oil
- 32 oz Unsalted Vegetable Broth
- 7 oz Celery and Onions, Diced
- 4 oz Carrots, Diced
- 4 tsp Garlic, Minced
- 1 tsp Salt
- 1 tsp Black Pepper
- 2-3 tsp Fresh Rosemary, Chopped
- 1 bunch Lacinato Kale or Escarole, Chopped
- 1 Lemon, Zested & Juiced
- ¼ cup Grated Parmesan Cheese for Garnish (Optional)
Method of Preparation
Step 1
Blend 1 can of cannellini beans with 1 cup of broth.
Step 2
Heat oil in a pan over medium heat. Add onions, carrots and celery and cook until softened.
Add garlic, salt and pepper and continue to cook for 1-2 minutes.
Step 3
Add the remaining beans and rosemary. Stir and cook for 1 minute.
Step 4
Stir in blended bean mixture, broth and chopped kale. Bring to a boil, reduce and simmer until thickened, about 20 minutes.
Remove from heat, stir in lemon juice and zest. Garnish with grated parmesan cheese.
