White Bean Soup with Kale


2 ounces finely chopped spanish chorizo sausage
1 cup chopped onion
3 cloves minced garlic
3 cups fat-free, low-sodium chicken broth
2 (15-ounce) cans of cannellini beans, rinsed and drained
4 cups chopped kale
1/2 tsp ground black pepper


Heat a large saucepan over medium-high heat. Sauté chorizo for 1 minute. Add onion and garlic; sauté until tender. Add the chicken broth and beans to the pan; bring to a boil. Stir in kale and black pepper.

Cook for 6 minutes.

Makes 4 servings.

Nutrition Facts (per serving)

202 calories
15g protein
27g carbohydrate
9g fibre
6g fat

Recipe courtesy of Cooking Light

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