Hearty Tomato Soup with Beans & Greens

Hearty Tomato Soup with Beans & Greens

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From: EatingWell.com, January 2019

Garlicky kale and creamy white beans elevate simple canned tomato soup into a 10-minute lunch or dinner that really satisfies. Use a soup with tomato pieces for a heartier texture. Look for a brand that's low- or reduced-sodium, with no more than 450 mg sodium per serving.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 (14 ounce) cans low-sodium hearty-style tomato soup
  • 1 tablespoon olive oil
  • 3 cups chopped kale
  • 1 teaspoon minced garlic
  • ⅛ teaspoon crushed red pepper (optional)
  • 1 (14 ounce) can no-salt-added cannellini beans, rinsed
  • ¼ cup grated Parmesan cheese


  • Prep

  • Ready In

  1. Heat soup in a medium saucepan according to package directions; simmer over low heat as you prepare kale.
  2. Heat oil in a large skillet over medium heat. Add kale and cook, stirring, until wilted, 1 to 2 minutes. Stir in garlic and crushed red pepper (if using) and cook for 30 seconds. Stir the greens and beans into the soup and simmer until the beans are heated through, 2 to 3 minutes.
  3. Divide the soup among 4 bowls. Serve topped with Parmesan.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 200 calories; 6 g fat(1 g sat); 6 g fiber; 29 g carbohydrates; 9 g protein; 17 mcg folate; 4 mg cholesterol; 1 g sugars; 0 g added sugars; 1,647 IU vitamin A; 17 mg vitamin C; 210 mg calcium; 2 mg iron; 355 mg sodium; 257 mg potassium
  • Nutrition Bonus: Vitamin A (33% daily value), Vitamin C (28% dv), Calcium (21% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 starch, 1 vegetable, ½ high-fat protein, ½ lean protein

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