Choosing Chia · by Jessica Hoffman★ 5.0
Tuscan White Bean Soup With Kale
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 22%
CARBS 33G54% OF CAL
10G FIBER4G SUGAR19G OTHER
FAT 9G32% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Tuscan white bean soup with kale, ready in 30 minutes and packed with protein and fiber. Aromatic vegetables, herbs de Provence, and red pepper flakes flavor a vegetable broth base for a satisfying, nourishing main.
mainitaliansoupbeans🍲 stockpot🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp olive oil
- 3 shallots, finely chopped
- 2 garlic cloves, chopped
- 1 large carrot, chopped x
- 1 large celery stalk, chopped
- 1 19oz can cannellini beans
- 1 sprig of fresh rosemary, or 1 tsp dried
- 1/2 tsp herbs de provence (can sub some dried thyme or oregano)
- 1/2 tsp red chili flakes
- 1 litre low-sodium vegetable broth
- salt & pepper to taste
- 1 cup kale, stems removed and chopped.
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 22%
CARBS 33G54% OF CAL
10G FIBER4G SUGAR19G OTHER
FAT 9G32% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 553mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 459mg
- Calcium
- 131mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 553MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.