Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped bite size
- 1 large carrot, chopped bite size
- 7 cups low sodium vegetable stock or chicken stock
- 6 kale leaves, chopped
- 1 russet potatoes, peeled and chopped bite size
- 2 14 ounce canned navy beans, drained
- 2 cups baby spinach, chopped
- Salt and pepper, to taste
- Grated parmesan cheese, optional
- Lemon wedges, optional
Instructions
- Heat up the oil: In a large pot over medium high heat, add the olive oil.
- Add the aromatics: When the oil is hot, add the onion and garlic. Saute for 2-3 minutes, until the onion is translucent.
- Add veggies: Add the celery, carrot, kale and potato and cook for 2 minutes.
- Add the broth and beans: Add the stock and navy beans, and bring to a boil.
- Simmer: Lower the heat to a simmer, cover and cook for 25 minutes.
- Add spinach and serve: Stir in the spinach and turn the heat off. Season with salt and pepper and serve with 1 tablespoon parmesan cheese and a lemon wedge.
Nutrition
- Serving Size: 1 bowl
- Calories: 243
- Sugar: 4.4g
- Sodium: 565mg
- Fat: 5.4g
- Saturated Fat: 0.9g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8.4g
- Protein: 11.5g
- Cholesterol: 0mg
