1 large onion, diced
3 carrots, peeled and diced
4 cloves garlic, minced
8 cups low-sodium chicken broth (use vegetable broth for vegetarian version)
1 (15 oz) can no-salt-added diced tomatoes
1 bunch (about 1 lb.) kale, stems removed and roughly chopped
2 (15 oz.) cans cannellini beans (choose no-salt-added or low-sodium beans and rinse and drain well before use)
- In a large pot, heat the oil over medium heat.
- Add the onion, carrot, and garlic and sauté until softened, about 7 minutes.
- Add the broth and tomatoes. Bring the liquid to a boil and simmer, uncovered, over medium-low heat for 15 minutes.
- Add the kale and beans and simmer for 10 to 15 minutes.
Total Fat: 7g
- Saturated Fat: 1g
Total Carbohydrate: 59g
- DietaryFiber: 14g
- Sugar: 10g