White Bean and Tomato Soup
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SWAP ScoreWhat's this?
7 servings; 2 cups each
prep time
cook time
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Rating: 0
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White Bean and Tomato Soup
SWAP ScoreWhat's this?
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
7 servings; 2 cups each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Directions
  1. Heat oil in large soup pot over medium heat. Add onion and cook 5 minutes.
  2. Add carrot, garlic, pepper, and oregano. Cook another 5 minutes.
  3. Add the kale and cook until it just wilts, about 3-5 minutes.
  4. Add the crushed tomatoes, broth, water, beans and crushed red pepper. Bring to a boil.
  5. Reduce to low heat and simmer for 5-10 minutes. Add pasta and cook additional 5-10 minutes until pasta is cooked al dente.
  6. Serve warm.
Nutrition Facts
White Bean and Tomato Soup
Amount Per Serving
Calories 267 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 281mg 12%
Potassium 1198mg 34%
Total Carbohydrates 50g 17%
Dietary Fiber 12g 48%
Sugars 8g
Protein 14g 28%
Vitamin A 42%
Vitamin C 54%
Vitamin D0%
Calcium 20%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
  1. Heat oil in large soup pot over medium heat. Add onion and cook 5 minutes.
  2. Add carrot, garlic, pepper, and oregano. Cook another 5 minutes.
  3. Add the kale and cook until it just wilts, about 3-5 minutes.
  4. Add the crushed tomatoes, broth, water, beans and crushed red pepper. Bring to a boil.
  5. Reduce to low heat and simmer for 5-10 minutes. Add pasta and cook additional 5-10 minutes until pasta is cooked al dente.
  6. Serve warm.
Nutrition Facts
White Bean and Tomato Soup
Amount Per Serving
Calories 267 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 281mg 12%
Potassium 1198mg 34%
Total Carbohydrates 50g 17%
Dietary Fiber 12g 48%
Sugars 8g
Protein 14g 28%
Vitamin A 42%
Vitamin C 54%
Vitamin D0%
Calcium 20%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Tips

Use any type of pasta.  Smaller pieces work best in this recipe.

Try whole wheat or legume-based pasta for increased fiber content.

Stays in the refrigerator up to 4 days.

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