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Weight Watchers Kale Bean Soup

Weight Watchers Kale Bean Soup Recipe


Weight Watchers Kale Bean Soup Recipe with garlic, onion, vegetable broth, Cannellini beans, carrots, tomatoes, and Italian seasoning.

A healthy, low fat, and Vegetarian appetizer or main dish.

MyWW Points: 1 Blue Plan and 7 Green Plan
1 WW Freestyle Point and 7 Smart Points.

We have more Weight Watchers Soup Recipes here,

and more Vegetarian Weight Watchers Recipes here.

Weight Watchers Kale Bean Soup

Tips and Tricks

Kale

Use fresh, tender kale leaves. Remove the tough stems and chop the leaves finely for a better texture in the soup.

Olive Oil

Use extra virgin olive oil for a richer flavor. It complements the garlic and onion well.

Garlic

Mince the garlic finely to ensure it distributes evenly throughout the soup, providing a consistent garlic flavor.

Beans

Use one part of the beans whole and another part pureed. This technique adds a creamy texture to the soup without adding dairy.

Broth

Use low-sodium vegetable broth to control the saltiness of the soup. This allows you to adjust the seasoning to your taste.

Tomatoes

Use diced tomatoes with no added salt to keep the sodium level in check. Fire-roasted tomatoes can add a smoky flavor if you prefer.

Carrots

Use canned sliced carrots for convenience, but make sure to include the liquid for added flavor. If using fresh carrots, slice them thinly so they cook evenly.

Seasoning

Adjust the Italian seasoning, salt, and pepper to your taste. You can add a pinch of red pepper flakes for a bit of heat if desired.

Pureeing

Blend the reserved beans and broth until completely smooth. This will thicken the soup and add a creamy texture.

Simmering

Simmer the soup gently to allow the flavors to meld together. Avoid boiling to keep the kale tender and the flavors balanced.

Serving

Top each bowl with freshly shredded Parmesan cheese and a sprinkle of chopped parsley. This adds a burst of flavor and a touch of color to the dish.

Storage

Store any leftovers in an airtight container in the fridge. The soup can also be frozen for up to 3 months. Reheat gently on the stovetop, adding a bit of broth or water if needed to reach the desired consistency.


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Weight Watchers Vegetarian Kale Bean Soup

Don’t have a Food Processor? This is the one we use, and recommend!


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Kale Bean Soup in an orange bowl.

Weight Watchers Kale Bean Soup

Nesting Lane
Weight Watchers Vegetarian Kale Bean Soup Recipe – Low fat, and meatless. 1 WW Freestyle Point (Blue Plan) and 7 Smart Points.
5 from 3 votes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 8

Ingredients
 

Instructions
 

  • Wash kale, leaving it wet. Set aside.
  • Heat the olive oil in a large soup pot.
  • Saute onion and garlic in the soup pot until onion becomes transparent.
  • Add wet kale to soup pot. Saute while stirring approx 15 minutes until kale becomes wilted.
  • Add 3 cups of vegetable broth (reserving 1 cup for later), 2 cups of beans (reserving 1 cup for later), add tomatoes, carrots, Italian seasoning, salt, and pepper. Mix well and simmer for 5 minutes.
  • In a food processor, mix the reserved beans and broth until smooth. Stir into the soup to thicken it nicely. Simmer 15 more minutes.
  • Add to soup and mix well. Simmer approx 15 minutes.
  • To serve: top individual portions with shredded Parmesan cheese, and parsley

Notes

1 WW Freestyle Point (Using 1 tsp Parmesan Cheese per serving) 7 Smart Points

Nutrition

Calories: 214.6kcalCarbohydrates: 36gProtein: 11.6gFat: 3.8gSaturated Fat: 0.7gSodium: 786mgFiber: 11gSugar: 10.7g
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane

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Weight Watchers Kale Bean Soup
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