This white bean and kale soup supplies 7mg of lutein per serving, a healthy dose for the day.
Prep Time::10 mins
Cook Time::35 mins
Total Time::45 mins
Servings::8
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
8 large garlic cloves, crushed or minced
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth, divided
2 (15 ounce) cans white beans, such as cannellini or navy, undrained and divided
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
salt and pepper to taste
1 cup chopped parsley
Directions
Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft. Add kale; cook and stir until wilted. Add 3 cups broth, 2 cups beans, tomatoes, herb seasoning, salt, and pepper; bring to a boil, then reduce heat and simmer for 5 minutes.
Mix remaining beans and broth in a blender or food processor until smooth. Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.