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White Bean And Kale Soup

by Tony Marcellino

Prep
Cook
Serves 4people
Ingredients
1
qt low-sodium chicken broth
1
chicken bouillon cube
3/4
cup chopped kale
2
can (15.5 oz) white beans or 1 can white/1 can red kidney
1/4
tsp salt
1/4
black pepper
dash of Mrs Dash
1
tsp chopped parsley
Directions
1.
Bring broth to boil in large stock pot. Drain beans and add to stock over medium heat. Cook for 5-8 minutes and add kale with seasonings. Cook for 10 minutes until kale is tender. Dissolve bouillon cube in a cup of water and add to mixture with chopped parsley. Cook another 3-5 minutes.
2.
Serve with grated cheese and croutons.
3.
Can substitute veggie broth for chicken broth.

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