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Late Spring Rainy Day Soup

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Late Spring Rainy Day Soup

5 from 1 vote
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Course: Soup
Cuisine: American
Keyword: beans, dairy free, gluten-free, kale, rainy day, spring, vegetarian, Veggies
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 426kcal


  • 1 medium onion
  • 4 medium carrot
  • 4 clove garlic
  • 2 tablespoon olive oil
  • 1/2 teaspoon oregano, dried
  • 1/2 teaspoon parsley, dried
  • 4 cup chicken broth, low-sodium
  • 3 cup, chopped kale
  • 1 cup White Kidney Beans
  • 1/2 cup pesto

Serve With

  • 1 medium honeydew


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

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