Bean and Kale Soup with Jumbo Croutons

0 Ratings
Rate This
Bean and Kale Soup with Jumbo Croutons
Prep/Cook
45 minutes
Difficulty
Servings
Serves 4

Ingredients

4 tablespoons Simple Truth Organic Extra Virgin Olive Oil divided
1/2 yellow onion, chopped
1 teaspoon garlic, minced
2 carrots, peeled and thinly sliced
2 stalks celery, chopped into 1-inch pieces
32 ounces Simple Truth Organic Vegetable Broth 
1 15.5-ounce can Simple Truth Organic Cannellini Beans, rinsed and drained
1 14.5-ounce can of Simple Truth Organic Diced Tomatoes 
1 bunch kale, stems trimmed and chopped
3 teaspoons Simple Truth Organic dried basil
1 teaspoon dried parsley flake
1/2 Simple Truth Country Italian Style Artisan Bread, ripped into 1-inch pieces
1/4 tablespoon freshly ground black pepper
1/4 teaspoon garlic salt
1/4 cup shredded Parmesan cheese

Directions

  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion and garlic; cook until transparent, about 5 minutes. Add carrots and celery and cook, stirring often, 5 minutes. Stir in broth and beans, then bring to a boil. Reduce heat, cover, and simmer about 15 minutes. Add tomatoes, kale, basil and parsley and simmer another 15 minutes, covered.
  2. Meanwhile, preheat oven to 350 degrees. Lay bread pieces on a rimmed baking sheet in a single layer. Drizzle evenly with remaining olive oil and sprinkle with pepper and garlic salt. Toast in oven until slightly golden, about 10 minutes. Set croutons aside.
  3. Divide soup among serving bowls and top each with a few warm croutons and sprinkle with Parmesan.

Nutritional Info *per serving

calories 365
grams protein 18
grams total fat 13
grams fiber 9
grams saturated fat 4
grams carbohydrates 46
mgs cholesterol 10
mgs sodium 1919

Nutritional Info *per serving

calories 365
grams protein 18
grams total fat 13
grams fiber 9
grams saturated fat 4
grams carbohydrates 46
mgs cholesterol 10
mgs sodium 1919