Mushrooms and beans really make this a “meaty” soup, which pleased my husband, and I loved the healthy ingredients.
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.
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|Serving Size: 1 Serving (779g)|
|Recipe Makes: 2|
|Calories from Fat: 74 (45%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 909.1mg||31 %|
|Potassium 1127.1mg||30 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 9.1g|
|Protein 11.1g||16 %|
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Calories per serving: 163
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