Late Spring Rainy Day Soup

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Late Spring Rainy Day Soup

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Course: Soup
Cuisine: American
Keyword: Late Spring Rainy Day Soup
Servings: 4
Calories: 426kcal

Ingredients

  • 1 medium (2-1/2″ dia) onion
  • 4 medium carrot
  • 4 clove garlic
  • 2 tablespoon olive oil
  • 1/2 teaspoon oregano, dried
  • 1/2 tsp parsley, dried
  • 4 cup chicken broth, low-sodium
  • 3 cup, chopped kale
  • 1 cup White Kidney Beans
  • 1/2 cup pesto
  • 1 melon (5-1/4″ dia) honeydew

Instructions

  • Dice onion. Peel and slice carrots, cut into 1/2in slices. Mince garlic.
  • Heat olive oil in a large pot over medium heat; add onions and carrots; sauté for 5-7 minutes, until onions begin to turn opaque. Add garlic, oregano, parsley, cook for 1-2 minutes, stirring constantly.
  • Drain and rinse beans.  Add broth, kale, and beans. Bring to a boil, reduce to a simmer, cover and allow to simmer for 15 minutes.
  • Remove from heat and stir in pesto.
  • Serve with honeydew balls.
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Nutrition

Calories: 426kcal | Carbohydrates: 53g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Sodium: 707mg | Fiber: 9g | Sugar: 26g

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