Chicken Soup With White Beans and Kale
Serves 4|
Hands-On Time:
15m
|
Total Time:
15m
Ingredients
- 2 14- to 19-ounce cans chicken noodle soup
- 1/2 bunch kale leaves, torn into 2-inch pieces (about 4 cups)
- 1 15.5-ounce can cannellini beans, rinsed
Directions
- In a medium saucepan, bring the soup to a simmer. Add the kale and cook, stirring occasionally, until just tender, 6 to 8
minutes. Stir in beans and cook until heated through, 2 to 3 minutes.
Nutritional Information
- Per Serving
- Calories 248
- Fat 5g
- Sat Fat 1g
- Cholesterol 29mg
- Carbohydrate 35g
- Sodium 590mg
- Protein 16g
- Fiber 6g
- Sugar 3g
What does this mean? See Nutrition 101.
Quick Tip
Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse
and drain them well.
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