Tomato-White Bean Soup with Orzo, Kale & Parmesan
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (15 oz) canscannellini (white kidney) beans
- 40 fl ozchicken or vegetable broth
- 2 (14.5 oz) cansdiced tomatoes
- 4 clovesgarlic
- 1 bunchkale
- 6 ozorzo pasta
- 3 ozParmesan cheese
- 2 mediumyellow onions
- balsamic vinegar
- crushed red pepper
- extra virgin olive oil
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- grater
- ladle
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- stirring spoon
Per serving
- Calories
- 644
- Protein
- 34g
- Carbs
- 83g
- Fat
- 22g
- Fiber
- 15g
- Sodium
- 412mg
Method
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