Tuscan Kale Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Tuscan vegetable and bean soup with tomatoes, kale, cabbage, and cannellini beans simmered in vegetable broth. Rustic and warming with earthy depth, it's ideal for cold-weather dinners and reheats beautifully.
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Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 large onion (chopped)
- 2 medium carrots (peeled and chopped)
- 4 stalks of celery (rinsed and chopped)
- 1 tablespoon tomato paste
- 2 cloves of garlic (peeled and minced)
- 1 cup cabbage (sliced thinly)
- 4 small Yukon gold potatoes (unpeeled and diced into small cubes)
- 1 can 15 oz. can diced tomatoes
- ½ tablespoon kosher salt
- ½ teaspoon black pepper (freshly ground)
- 5 cups vegetable broth (or chicken stock for a non vegetarian option)
- 1 bunch Tuscan kale (rinsed and leaves torn)
- 1 can Cannelini Beans ((15 oz) drained and rinsed)
- Italian parsley
- ½ cup Parmesan cheese (shredded (optional))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1250mg
- 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
- 1038mg
- Calcium
- 192mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1250MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.