While cream-based soups are comforting and delicious, they are often less than heart- or waistline healthy. The recipe below utilizes 1% milk and white beans for that creamy texture, without the calories and saturated fat!
Number of servings: Approximately 2 cups
Serving size: 6-ounce portion
In a soup pot over medium heat, add canola oil and sauté onion, carrot, celery and garlic until lightly brown. Stir in kale, parsley, stock and spices. Bring to a boil.
In a blender, puree beans with milk. Add bean mixture to soup, bring to simmer and add rice. Cook for 30 minutes. Serve in warmed bowls.
Nutritional analysis per serving:
For this recipe and more, visit Mayo Clinic Healthy Recipe Archive