October 12, 2016


Clean Cannelini Kale Soup

Cannelini by Alexandra Dawson, In My Bowl

For those afternoons and evenings where you want nothing more than to dive headfirst into a bowl of comfort, a warm cozy blanket made from white beans and kale, this seven ingredient simple soup is just the slurp for you. Coming together in under 30-minutes flat, from cardinal onion cut to summing swallow, belly filling while nutritively rich in plant-based protein and fiber (think: lowered cholesterol, stabilized blood sugar, constipation prevention,and digestive ease), my cannellini kale soup is only elevated further with a bright pop of fresh lemon. I serve my bowl with a side of toasted crusty bread, perfect for dunking.

Clean Cannellini Kale Soup [makes 4 servings]

1 tablespoon olive oil 

1 yellow onion, finely diced

2 cloves garlic, minced

3 cans (14 ounces each) cannellini beans, drained and rinsed

2 cups low sodium vegetable broth

1 cup dinosaur kale, finely chopped

juice of half a lemon

salt & pepper to taste


In a medium pot heat olive oil over medium-high heat. Add onion and garlic and sauté, stirring frequently, until onions are soft and transparent (about 4 minutes). Stir in beans, and broth and bring to a low boil. Reduce heat to low, cover, and allow soup to simmer for 15 minutes.

Remove from heat, add kale and lemon juice, then season to taste. Serve and enjoy!

Nutritional Information [per serving= 1 1/2 cups]
310 Calories, 3.5g Fat, 52g Carbohydrates, 14g Fiber, 6.5g Sugar, 19g Protein


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