35-Minute Tuscan Cannellini Bean Soup with Kale
View original ↗
Vanilla and Bean · by Traci York★ 5.0 (2)

35-Minute Tuscan Cannellini Bean Soup with Kale

NUTRITION · PER SERVING35M COOK
CAL 22%·PRO 44%
CARBS 62G56% OF CAL
14G FIBER0G ADDED7G INTRINSIC41G OTHER7G TOTAL SUGAR
FAT 14G29% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Tuscan white bean and kale soup loaded with fresh vegetables, aromatics, and herbs in a savory broth. Topped with croutons, it's a warming, satisfying meal.

mainitaliansoupbeansveganvegetarian
View the full recipe on Vanilla and Bean →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 5
  • 1 tablespoon Olive Oil
  • 3/4 cup (90 grams) Yellow Onion (small dice)
  • 1 tablespoon Minced Garlic (about 2-3 fat cloves )
  • 1 cup (120 grams) Carrots (sliced lengthwise, then sliced thin, about two carrots )
  • 3/4 cups (90 grams) Celery (sliced thin, about two ribs)
  • 4-5 cups (420 grams) Low Sodium Vegetable Broth
  • 2, 15 ounce each (425 grams ea) Canned Cannellini Beans (rinsed and drained)
  • 14.5 ounce (411 grams) Can of Diced Tomatoes (with juices)
  • 3 cups (90 grams) Red Russian or Curly Kale (stems removed, chopped into bite size pieces, packed, about 4 stalks)
  • 1 1/4 teaspoon Dried Italian Seasonings
  • 1/4 cup (13 grams) Fresh Parsley (chopped + more for garnish)
  • 1/8 teaspoon Red Pepper Flakes
  • 1/4 teaspoon Ground Black Pepper
  • 1/8 teaspoon Fine Sea Salt
  • 1 2-3 inch Parmesan Rind
  • 1/4 Fresh Lemon ((optional))
  • 2 -3 cups (140 grams) Garlic Butter Croutons
  • Parmesan Cheese, Freshly Ground Black Pepper, Red Pepper Flakes
PREP
10M
SODIUM
827MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.