White Bean and Kale Soup
  • 2 teaspoons Rich & Creamy MELT
  • 1½ cups diced ham
  • 1 cup chopped white onion
  • 2-3 carrots sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried sage
  • 4 cups reduced-sodium chicken broth (I used gluten free chicken broth)
  • 2 (15 ounce) cans white beans, rinsed and drained (Great Northern or cannellini) OR bagged white beans prepared per package directions
  • 1 bunch fresh baby kale, rinsed well and chopped (about 4 cups chopped)
  • salt & freshly ground black pepper
  1. Heat MELT in a large saucepan over medium-high heat.
  2. Add ham, onion, carrots and garlic and cook 3 minutes, until onion is tender.
  3. Add sage and cook 1 minute, until sage is fragrant.
  4. Add broth and beans and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes.
  5. Add kale and cook 1 minute, until kale wilts.
  6. Season to taste with salt and pepper.


Recipe Categories: Gluten Free, Main Dishes, and Rich & Creamy MELT Organic Recipes.
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