Tuscan Bean Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Tuscan vegetable and white bean soup with tomatoes, kale, and aromatic vegetables. Warming and comforting, it's ideal for cold weather meals or when you need something nourishing.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 shallot (peeled and diced)
- 1 leek (chopped)
- 2 tablespoons of olive oil
- teaspoon ½ of salt
- 3 cloves garlic (peeled and chopped finely)
- 3 celery stalks (halved and chopped)
- 2 carrots (quartered, peeled and chopped)
- 1 zucchini (quartered and chopped)
- 400 g tin Italian diced tomatoes (14 oz)
- bunch cavolo nero (stems removed and chopped, around 350g)
- 400 g tin cannellini beans (drained, 14 oz)
- 400 g tin butter beans (drained, 14 oz)
- cup ½ of fresh basil (chopped)
- cup ½ of fresh parsley (chopped)
- 2 litres vegetable stock
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1616mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 592mg
- Calcium
- 282mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.