Parmesan Pesto White Bean & Kale Soup
Packed with Vitamin A to help keep your body functioning properly. Make this warm and hearty soup to fill you up on a cold winter day!
Perfectly Balance Your Plate
Serve with 1 cup chopped veggies and 2 tbsp Epicure Dip.
2 stalks celery
2 small yellow potatoes
2 medium carrots
2 cans (19 oz/540 ml each) unsalted white beans, such as kidney or cannellini
4 cupsVegetable Broth, or 1 pkg (900 ml) low-sodium vegetable broth
2 cups chopped kale
- Dice celery and potatoes into bite-sized pieces. Peel and dice carrots. Place vegetables in Round Steamer. Cover and microwave on high for 8 min, until vegetables are slightly tender.
- Meanwhile, drain and rinse beans.
- Remove steamer from microwave and stir in beans, broth, and sauce mix. Carefully return to microwave; cook uncovered for 4 min. Stir in kale and microwave uncovered for an additional 2 min, until kale is slightly wilted.
Per serving: Calories 390, Fat 5 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 430 mg, Carbohydrate 69 g (Fiber 17 g, Sugars 7 g), Protein 20 g.