Light and Easy Minestrone Soup
Mushrooms and beans really make this a “meaty†soup, which pleased my husband, and I loved the healthy ingredients.
- Preparing Time: 15 minutes
- Total Time: 40 minutes
- Served Person: 2
qeweeknight
kale
white beans
mushrooms
minestrone soup
minestrone
soup
italian
lowcarb
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 can diced tomatoes
- 1 tablespoon italian seasoning
- 1 cups kale chopped in small pieces
- 1 can navy beans drained
- 8 ounces mushroom sliced
- 5 cups chicken broth
- Carbohydrate 14.1453250029941 g
- Cholesterol 0 mg
- Fat 8.23272500034374 g
- Fiber 5.08525006465043 g
- Protein 11.1140750004378 g
- Saturated Fat 1.26700000015019 g
- Serving Size 1 1 Serving (779g)
- Sodium 909.132500001233 mg
- Sugar 9.06007493834368 g
- Trans Fat 0.526020000050123 g
- Calories 163 calories
1. Heat oil in large saucepan over medium heat. Add mushrooms and garlic and sauce until lightly browned. About 5 minutes. 2. Add kale and saute another 5 minutes until kale is softened. Add water if necessary to keep from burning. 3. Add tomatoes, broth, and Italian seasoning. Simmer another 20 minutes until vegetables are tender. 4. Add beans and simmer another minute to heat through.
