Low Fat Tomato Kale & White Bean Soup - 30.1g Carbs, 6.9g Fiber
From Fiona Haynes, Your Guide to Low Fat Cooking
Enjoy this delicious and nutritious spring-time soup with whole
grain bread, and, if you’re feeling a little indulgent, a
tablespoon of shredded parmesan cheese.
Prep Time: 15min
Cook Time: 25min
Course: Brunch, Lunch, Soup
Type of Prep: Simmer
Occasion: Spring
2 tsp olive oil
1 medium onion
2 large carrots, sliced
2 sticks celery, sliced
1 tsp dried thyme
1 tsp dried oregano
1 bunch kale, washed, stripped from stem, and chopped
1 14.5oz can petite diced tomatoes
4 cups fat-free chicken broth
1 15oz can white beans (navy beans)
Heat oil on medium heat in large Dutch oven. Sauté onions,
carrots and celery for 5 minutes. Sprinkle herbs and cook
for 2 minutes. Add kale, followed by canned tomatoes, and
broth. Bring to a boil, reduce heat, add beans and simmer
for 20 minutes.
Serves 6-8
Per serving:
173 Calories, 19 Calories from Fat, 2.2g Total Fat (0.3g Sat),
0mg Cholesterol, 93mg Sodium, 30.1g Carbs, 6.9g Fiber, 8.5g Protein
Low Fat Soups