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Diabetic & Heart Healthy

White beans and kale are nutritious powerhouses, packed with protein and fiber. This hearty soup that can be made in 30 minutes.

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Ingredients

  • 1 Tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 large carrot, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1 1/2 cups cannellini beans, rinsed and drained
  • 1 qt low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1 cup elbow macaroni
  • 1 bunch kale, thick stems discarded and leaves sliced
  • 2 Tbsp grated Parmesan cheese

Preparation

  • In a large saucepot, heat oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 8 minutes. Stir in the white beans, vegetable broth, 2 cups water, tomatoes, oregano and salt and bring to a boil.
  • Add the pasta and cook, stirring occasionally, until just tender, about 10 minutes. Stir in the kale and simmer 5 minutes longer. Sprinkle with the Parmesan cheese before serving.

Nutrition Facts

Serves 6

Serving size: 1 cup

Per Serving: Calories: 170 Fat: 3g Saturated Fat: 0g Cholesterol: 1mg Sodium: 306mg Carbohydrates: 29g Fiber: 5g Protein: 7g

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Date Last Reviewed: February 7, 2019

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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