Kale and White Bean Soup with Arugula Salad (VEG HI-CAL)

Kale and White Bean Soup with Arugula Salad (VEG HI-CAL)

Prep Time

50 Mins






Vegetarian, Diabetic, Gluten-Free
Rich, warm soup with hearty veggies served alongside a peppery arugula salad tossed with toasted pine nuts.


2 servings (4 cups) Kale and White Bean Soup
2 slices whole-grain bread (use gluten-free bread if following a gluten-free diet)
2 tsp. butter
4 cups arugula (or mixed greens)
4 Tbsp. Denise's Everyday Dressing
2 Tbsp. grated parmesan cheese
2 Tbsp. pine nuts, toasted (or sliced almonds, or walnuts, or sunflower seeds)


1. Heat the soup. Ladle 2 cups into each serving bowl.
2. Toast the bread and spread each slice with 1 tsp. butter. Serve 1 slice with each bowl of soup.
2. To make each salad, top 2 cups arugula with 2 Tbsp. dressing, 1 Tbsp. parmesan, and 1 Tbsp. pine nuts.

Nutritional Information

  • Total Fat: 30g
    • Saturated Fat: 6g
  • Cholesterol: 15g
  • Sodium: 610g
  • Protein: 22g
  • Total Carbohydrate: 60g
    • DietaryFiber: 19g
    • Sugar: 10g