As delicious as they are, a lot of canned and packaged soups have a high amount of sodium. With this recipe, you can enjoy all the homey flavors soup has to offer without maxing out your sodium intake. It’s also a great dish for anyone looking to pack in a lot of flavorful veggies into their diet. -Emma Lugten, Health Guide
Great Source of:
Iron
Veggie friendly protein
Great Source of:
Iron
Veggie friendly protein
ingredients
8 cloves garlic, chopped
1 onion, chopped
4 cups kale, coarsely chopped (great source of iron)
4 cups chicken or vegetable stock
4 tomatoes, chopped OR 1 28oz can whole peeled tomatoes
2 Tbsp olive oil
4 cups (2 16 oz cans) white cannellini beans, rinsed
2 tsp Italian seasoning (can make your own by combining dried basil, oregano and rosemary)
cooking tools
Large pot
Cutting board
Stirring spoon
Measuring cups
Knife
Measuring spoons
Steps
Heat olive oil in a large pot over the stove. Add garlic and onion and sauté for 5 minutes.
Add kale and mix until it reduces in size, about 2 minutes.