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This soup will warm you up
and fill you up! With almost one-third of your daily fiber, you’ll feel
satisfied for longer and help improve your digestion too!
1 tablespoon extra-virgin olive oil1/2 cup diced sweet onion
5 cloves garlic, minced
2 cups chopped kale (hard stems removed)
1 14.5-ounce can fire-roasted tomatoes1/2 teaspoon ground sage1/2 teaspoon dried basil1/4 teaspoon freshly ground black pepper
1 15-ounce can low-sodium black beans, drained and rinsed
1 15-ounce can low-sodium great northern beans, drained and rinsed
4 cups low-sodium vegetable broth
1 12-ounce package frozen butternut squash
1. In a large pan, heat oil
over medium-high heat. Add onion, garlic and kale. Cook, stirring occasionally,
until onions appear clear (about 3 to 5 minutes). Add tomatoes, sage, basil and
black pepper. Stir and cook for 1 to 2 minutes.
2. Add beans and broth. Stir. Allow to simmer for 3 to 5 minutes or until beans
are heated through. Add squash, stir and cook for 3 to 5 minutes or until
3. Portion into bowls, allow to cool slightly and enjoy warm.
Makes 6 servings
Carb choices per serving: 2
*Option not included in nutrition facts.
If you don’t have black or great
northern beans on hand, almost any beans will do! Try red kidney, pinto or even