This healthy white bean soup recipe has just a few simple ingredients, is flavorful, and requires minimal prep. Not only is it delicious, but it is a great recipe for those with high blood pressure.
Nutritious and versatile, beans are chock-full of soluble fiber, Magnesium, and potassium, all excellent ingredients for lowering blood pressure and improving overall heart health. White beans are especially loaded with Magnesium, and kale is also high in Magnesium, calcium, and potassium. Magnesium helps promote the relaxation of blood vessels, which helps improve blood flow, so when you enjoy this soup, you are enjoying a number of healthy minerals that help control and lower high blood pressure. Drizzle with a little olive oil before serving, and serve with toasted baguette slices or croutons to fancy the recipe up.
Ingredients:
1 tablespoon olive oil
4 large cloves garlic, minced
3 cans (15 ounces each) cannellini beans
2 cups vegetable broth or chicken broth
1/2 teaspoon dried rosemary or 1 tablespoon chopped fresh rosemary
1/4 teaspoon dried thyme or 1/2 tablespoon chopped fresh thyme
crushed red pepper flakes
2-3 large kale leaves, chopped
Instructions:
Puree one can of the cannellini beans (undrained) in a blender until smooth. Drain and rinse the other two cans.
Heat the olive oil in a soup pot. Add the garlic and cook for about 30 seconds.
Add the pureed cannellini beans, rinsed and drained beans, broth, rosemary, thyme, and red pepper flakes to taste.
Add the chopped kale to the pot.
Simmer, stirring often, about 15 minutes. Season with black pepper and salt to taste. If you want the soup creamier, mash up some of the beans to help thicken. Serve.
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