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Hearty Tomato Soup with Beans & Greens

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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.

Carolyn A. Hodges, R.D.
Source: EatingWell.com, January 2019

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Recipe Summary

active:
10 mins
total:
10 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Heat soup in a medium saucepan according to package directions; simmer over low heat as you prepare kale.

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  • 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.

  • Divide the soup among 4 bowls. Serve topped with Parmesan.

Tips

Read more: How to Amp Up Canned Soup to Make It a Healthy Meal

Nutrition Facts

Serving Size: 1 1/4 cups
Per Serving:
200 calories; protein 8.6g; carbohydrates 29g; dietary fiber 5.9g; sugars 1.1g; fat 5.8g; saturated fat 1.4g; cholesterol 3.6mg; vitamin a iu 1647.1IU; vitamin c 16.6mg; folate 17.3mcg; calcium 209.7mg; iron 2.5mg; magnesium 54.2mg; potassium 257.4mg; sodium 354.9mg; thiamin 0.5mg.
Exchanges:

1 fat, 1 starch, 1 vegetable, 1/2 high-fat protein, 1/2 lean protein

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