If you’re worried about the sodium, choose low-sodium versions of broth and beans. If you can’t find a low-sodium version of the beans, rinsing them can reduce the sodium by 40%.
Nutrition (per 1-cup serving)
Calories: 382; total fat: 6g; saturated fat: 3.3g; protein: 14.8g; carbohydrates: 72g; sugar: 18g; fiber: 15g; cholesterol: 13mg; sodium: 975mg
Recipe and photo by Deborah Davis, M.S., R.D.N. of Dietitian Debbie Dishes.
In a large stock pot, melt the butter.
Add 1 of the chopped carrots, 1 stalk chopped celery, and the onion. Stir, and cook for 5-7 minutes or until onion is translucent.
Add the rest of the carrots and celery, potatoes, and parsnips. Stir to coat in butter. Let cook for 5 minutes.
Add the broth, tomatoes, tomato paste, bay leaf, and thyme. Bring to a simmer, and continue to stir every 5 minutes or so. Simmer soup for 20-25 minutes, or until vegetables begin to soften.
Stir in garlic, kale, beans, and parsley. Season with salt and black pepper. Simmer another 5-7 minutes.
Serve hot with shredded parmesan cheese.