| 9 | 25 | 234 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1 medium | Yellow onion (chopped) |
| 1 large stalk(s) | Celery (diced) |
| 1 large | Carrots (diced) |
| 3 clove(s) | Garlic (minced) |
| 1/4 tsp | Hot pepper (chili) flakes (to taste) |
| 2 can (15oz) | White kidney beans, canned (no salt added; drained and rinsed) |
| 4 cup | Beef broth (stock), low-sodium (no salt added) |
| 142 gm | Baby kale (or baby spinach; approximately 1 container, chopped) |
| 1/4 cup | Parmesan cheese, low sodium |
Warm olive oil in a large soup pot over medium heat.
Add the onion, celery, and carrot and cook, stirring occasionally, for about 5 minutes or until softened.
Stir in the garlic and hot pepper flakes to coat.
Add the white kidney beans and broth and bring to a simmer.
Stir in the kale and cook for about 5 minutes or until wilted and heated through.
To serve, ladle the soup into a bowl and sprinkle with Parmesan cheese.
| Meat Alternative | 1.1 |
| Milk Alternative | 0.1 |
| Vegetables | 3.0 |
