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Rice, Kale and Bean Soup
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Rice, Kale and Bean Soup

20 Minutes
20 Min Prep
20 Min Cook
Healthy Living
Brown rice, baby kale and creamy cannellini beans come together in this easy and delicious soup. Chances of it becoming a favorite are excellent.
What You Need
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6 servings
Original recipe yields 6 servings
1 jar (15 oz.) CLASSICO Spicy Tomato & Parmesan Cream Pasta Sauce
1 can (15 oz.) cannellini beans, rinsed
1 can (14.5 oz.) fat-free reduced-sodium vegetable broth
2 cups tightly packed baby kale, chopped
1 cup instant brown rice, uncooked
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Let's Make It
1
Bring all ingredients except rice to boil in saucepan, stirring occasionally.
2
Simmer on medium-low heat 10 min., stirring occasionally.
3
Meanwhile, cook rice as directed on package, omitting salt.
4
Serve pasta sauce mixture over rice.
Kitchen Tips
Substitute
Prepare using no-salt-added cannellini beans.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value*
Total Fat 3g
4%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 330mg
14%
Total Carbohydrates 32g
12%
Dietary Fibers 7g
25%
Sugars 4g
8%
Protein 8g
16%
Vitamin A
45%
Vitamin C
20%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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