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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 113.2
  • Total Fat: 3.0 g
  • Cholesterol: 1.7 mg
  • Sodium: 589.7 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 6.1 g

View full nutritional breakdown of Tuscan White Bean and Kale Soup calories by ingredient
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Tuscan White Bean and Kale Soup

Submitted by: RHENRIE

Introduction

This wonderful soup comes from the One United Harvest recipe book. It was submitted by Maggie Wood and Matthew Kurek. It is warm, filling, delicious, and loaded with lots of healthy veggies! This wonderful soup comes from the One United Harvest recipe book. It was submitted by Maggie Wood and Matthew Kurek. It is warm, filling, delicious, and loaded with lots of healthy veggies!
Number of Servings: 11

Ingredients

    -2 (15-oz.) cans Cannellini beans (can substitute chick peas), drained and rinsed.
    -2 T. extra virgin olive oil
    -1 bay leaf
    -1 onion, diced
    -4 cloves garlic, pressed or minced
    -2 carrots, diced or sliced
    -8 C. vegetable or chicken stock (I used half regular and half low sodium)
    -1 bunch kale, washed, stemmed and chopped into strips
    -1 (28 oz.) can of chopped tomatoes, drained.

Directions

-Heat olive oil over medium high heat for 1 minute.
-Reduce heat to medium and add bay leaf, onion, garlic and carrots.
-Saute vegetables until onion looks clear, ablout 5 minutes (add a little water if vegetables start to dry out or stick).
-Add broth to the pot.
-Bring broth to a boil.
-Add beans, chopped kale, and tomatoes.
-Simmer for 20 minutes.
(Optional - add salt and pepper to taste and/or sprinkle with parmesan cheese)

Makes 10 2-cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user RHENRIE.






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Member Ratings For This Recipe

  • I love this recipe & make it often. I add some boiled shredded chicken to bump up the protein and a little bit of dried oregano & basil for flavor. - 5/10/13

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  • I really enjoyed this soup. My sweetie added 5 Costco meatballs (250 cal) to it but I enjoyed it just as it is. Next time I might add zucchini and mushrooms just to mix it up a bit. - 4/23/10

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