Tuscan Kale & White Bean Soup
Servings 6 people
Calories 235kcal
Ingredients
- 1 Onion, large Medium diced
- 1 Carrot, large Medium diced or cut into rounds
- 2 Celery ribs Medium diced or cut half rounds
- 2 tbsp Garlic, finely chopped
- 3 Plum Tomatoes, diced You can use any tomatoes here
- 2 cups Cannellini Beans
- 6 cups Vegetable Broth, or water
- 1 tsp Italian Seasoning
- 3 cups Kale
- ½ cup Parsley, fresh
- ¼ lb Ditalini pasta
- 3 tbsp Olive oil
- ½ tsp Kosher salt
- ¼ tsp Crushed Red Pepper, optional
Instructions
- Add oil to a large stock pot and turn the heat to medium-high. When the oil is hot, add onions, carrots, and celery and cook for 5-7 minutes.
- Add garlic and red pepper flakes, and cook for 1-2 minutes.
- Add beans, tomatoes, kale, and parsley. Cook for 3-4 minutes.
- Add vegetable broth, Italian seasoning, and salt. Bring to a boil, lower to a simmer, and cook for 30-45 minutes.
- Bring a pot of water to boil and cook pasta. Drain and add cooked pasta to the soup.
Nutrition
Calories: 235kcal | Carbohydrates: 32g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 251mg | Potassium: 506mg | Fiber: 7g | Sugar: 3g | Vitamin A: 5761IU | Vitamin B1: 0.1mg | Vitamin B2: 0.2mg | Vitamin B3: 1mg | Vitamin B5: 0.2mg | Vitamin B6: 0.2mg | Vitamin C: 45mg | Vitamin E: 2mg | Vitamin K: 223µg | Calcium: 152mg | Copper: 0.2mg | Folate: 43µg | Iron: 3mg | Manganese: 1mg | Magnesium: 34mg | Phosphorus: 79mg | Selenium: 13µg | Zinc: 1mg
Print Recipe