White bean and Portuguese kale soup 325 kcal per serving.

Ingredients

• 400 g cooked white beans
• 300 g Portuguese kale
• 2 medium onions
• 2 medium carrots
• 2 medium potatoes
• 2 tbsp extra virgin olive oil
• 3 garlic cloves

Step by step

1. 1

   In a large pot, sauté the onion and garlic in olive oil until golden.

2. 2

   Add diced carrot and potato. Cover with water and season with salt.

3. 3

   Cook for 20 minutes until vegetables are tender.

4. 4

   Add the beans and blend part of the soup with an immersion blender.

   Tip: Leave about 1/3 of the vegetables whole for texture.

5. 5

   Cut the kale into thin julienne and add. Cook for another 8 minutes.