Tomato Soup with Beans & Greens

Upgrade your basic can of tomato soup with this awesome add ins!! This is a simple lunch or dinner option!


                        2 (14 ounce) cans low-sodium hearty-style tomato soup

                        1 tablespoon olive oil

                        3 cups chopped kale

                        1 teaspoon minced garlic

⅛ teaspoon crushed red pepper (optional)

                        1 (14 ounce) can no-salt-added cannellini beans, rinsed

                        ¼ cup grated Parmesan cheese



Heat soup in a medium saucepan according to package directions; simmer over low heat as you prepare kale.

Heat oil in a large skillet over medium heat. Add kale and cook, stirring, until wilted, 1 to 2 minutes. Stir in garlic and crushed red pepper (if using) and cook for 30 seconds. Stir the greens and beans into the soup and simmer until the beans are heated through, 2 to 3 minutes.

Divide the soup among 4 bowls. Serve topped with Parmesan.


Serving size: 1¼ cups

Per serving: 200 calories;  6 g fat(1 g sat);  6 g fiber;  29 g carbohydrates;  9 g protein; 17 mcg folate;  4 mg cholesterol;  1 g sugars; 0 g added sugars; 1,647 IU vitamin A; 17 mg vitamin C; 210 mg calcium; 2 mg iron;  355 mg sodium; 257 mg potassium 

Nutrition Bonus: Vitamin A (33% daily value), Vitamin C (28% dv), Calcium (21% dv)

Carbohydrate Servings: 2 

Exchanges: 1 fat, 1 starch, 1 vegetable, ½ high-fat protein, ½ lean protein


Screen Shot 2019-01-17 at 1.25.48 PM.png