Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories | 273.5 | Total Fat | 7.4 g |
---|---|
Saturated Fat | 1.0 g |
Polyunsaturated Fat | 0.9 g |
Monounsaturated Fat | 5.0 g |
Cholesterol | 0.0 mg |
Sodium | 1,157.6 mg |
Potassium | 692.9 mg |
Total Carbohydrate | 42.1 g |
Dietary Fiber | 12.4 g |
Sugars | 11.1 g |
Protein | 10.5 g |
Vitamin A | 488.4 % | Vitamin B-12 | 0.0 % |
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Vitamin B-6 | 15.9 % |
Vitamin C | 114.9 % |
Vitamin D | 0.0 % |
Vitamin E | 11.0 % |
Calcium | 19.1 % |
Copper | 12.6 % |
Folate | 8.0 % |
Iron | 20.6 % |
Magnesium | 8.2 % |
Manganese | 35.0 % |
Niacin | 5.9 % |
Pantothenic Acid | 2.4 % |
Phosphorus | 6.8 % |
Riboflavin | 7.5 % |
Selenium | 2.6 % |
Thiamin | 7.9 % |
Zinc | 3.5 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories in Tuscan Kale and White Bean Soup
View the full Tuscan Kale and White Bean Soup Recipe & Instructions
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Tuscan Kale and White Bean Soup
106 calories of Private Selection Organic Great Northern Beans, (0.44 cup)
60 calories of Olive Oil, (0.50 tbsp)
36 calories of Kale, (1 cup, chopped)
22 calories of Private Selection Organic No-Salt Added Diced Tomatoes, (0.44 cup)
20 calories of Carrots, raw, (0.38 cup, chopped)
15 calories of Vegetable Broth, (1 cup)
12 calories of Onions, raw, (0.19 cup, chopped)
4 calories of Garlic, (1 clove)
Calories per serving of Tuscan Kale and White Bean Soup
106 calories of Private Selection Organic Great Northern Beans, (0.44 cup)
60 calories of Olive Oil, (0.50 tbsp)
36 calories of Kale, (1 cup, chopped)
22 calories of Private Selection Organic No-Salt Added Diced Tomatoes, (0.44 cup)
20 calories of Carrots, raw, (0.38 cup, chopped)
15 calories of Vegetable Broth, (1 cup)
12 calories of Onions, raw, (0.19 cup, chopped)
4 calories of Garlic, (1 clove)
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