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Tomato-Basil Soup with Kale
A cozy, fiber-rich lunch from your Week 4 FareRx bag - about 22g carb and 4g protein per serving (USDA-estimated).
15 min
Total
1
Serves
Easy
Effort
Per serving
115
Cal
4g
Protein
22g
Carbs
4g
Fiber
9g
Sugar
2g
Fat
0g
Sat Fat
160mg
Sodium
490mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
Stirring kale into the soup adds fiber and volume that make a light bowl more filling without adding much carb. Add beans, tuna, or an egg for protein.
Ingredients
- •1 cup tomato-basil soup
- •1 large handful kale, chopped
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Warm the soup over low heat.
- 02
Stir in the chopped kale and 3-4 minutes until wilted and tender.
New to this? Step-by-step guides
Dietitian’s notes
- →Warm the soup gently so it doesn't reduce and concentrate the sodium.
- →Add the kale near the end so it stays bright and just tender.
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