Tuscan Style Bean Soup with Kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 - 15 oz can (drained and rinsed) or 2 cups cooked dark red kidney beans - no salt added1 - 15 oz can (drained and rinsed) or 2 cups cooked cannelllini beans, no salt added26.46 oz Pomi Chopped Tomatoes (1 tetra pak)Massel Salt Reduced All Purpose Vegetable & Seasoning powder, 1 Tbsp (or Better Than Bouillon Vegetable or No Chicken Base)6 cups water plus extra for water sautéing vegetables1 cup carrots, sliced into half moons1 cup celery, chopped1 cup leeks, chopped (yellow onions are fine)6 cups kale, 6 cups torn into small pieces (remove and discard center ribs)4 cloves garlic, pressed or minced2 Yukon Gold potatoes - about 12 oz diced or cut into chunks depending on your preference (Red potatoes are fine but not russets.)Red pepper flakes to taste
Sautee leeks, celery, and carrots in water, add garlic, red pepper flakes and sweat the mixture about 10 minutes, until veggies are soft. Add broth and tomatoes. Add potatoes and kale. Cook 15 minutes. Add beans and cook additional 15 minutes. Test potatoes to be sure they're cooked before turning off heat.
Yield: 8 2-cup servings
Yield: 8 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 142.6
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 235.9 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 7.7 g
- Protein: 7.5 g
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