White Bean & Kale Soup

This is a great soup for a cold day. Not only is it low in calories and fat, but it's packed with protein, vitamins, and minerals. My recipe makes about 2-4 servings since I only make it for myself. You can easily double this soup if you're cooking for more people. I love taking this soup to work for lunch and it's can also be a simple dinner to warm up when you're crunched for time. I generally prep most of my meals for the week on Sunday so that I don't have to worry about it during the week. If you aren't doing this, you should be. It will help you plan healthy meals and stick to them!

Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic
1/3 yellow onion, diced
1/4 cup fennel, sliced
1 celery stalk, diced
2 carrots, peeled and diced
1 can white beans
1 small can sweet corn
2 cups kale, chopped
Handful fresh rosemary, chopped
32 oz low sodium chicken stock
Salt and pepper to taste
Grated Parmesan cheese

Directions

1. In a medium soup pot, heat butter and olive oil over medium heat. 
2. Add in onions garlic and cook for one minute. Add in carrots, celery, fennel, salt, and pepper and cook covered for about 5-7 minutes. Stir every once in a while. 
3. Add in chicken stock, rosemary, beans, and corn. Continue to cook covered on medium heat for about 30 minutes. 
4. Remove lid and add in kale. Cook for about 10 minutes uncovered. 
5. Spoon into bowls and top with some grated Parmesan cheese.

You can find the original recipe here.