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simple kale soup

Prep Time: 10 minutes              Total Time: 30 minutes             Servings: 4
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 4
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From our health guide

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
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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.
Add remaining ingredients to the pot.
Simmer for 20 minutes.
Serve and enjoy!

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