Tuscan Style Bean Soup with Kale

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 213.1
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 454.0 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 11.1 g
  • Protein: 11.8 g

View full nutritional breakdown of Tuscan Style Bean Soup with Kale calories by ingredient
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Submitted by: PATTK1220


This is a filling and nutritious soup that is delicious on a cold day. This is a filling and nutritious soup that is delicious on a cold day.
Number of Servings: 8


    Bush's Dark Red Kidney Beans (rinsed and drained, serving = .5 C), 1- 15 oz can
    Cannelllini Beans (drained and rinsed), 1- 15 oz can
    Full Circle Organic Diced Tomatoes, 1- 15 oz cans
    Pacific Natural Foods Organic Low Sodium Chicken Broth or Vegetable Broth, 32 oz container
    4 cups water
    Carrots, raw, 1 cups, diced
    Celery, raw, 1 cup, diced
    Leeks, raw, 1 cup, chopped
    Kale, 6 cups torn into small pieces (remove and discard center ribs)
    Garlic, 2 cloves
    Potato, Yukon Gold - 12 oz diced or cut into chunks depending on your preference
    Red pepper flakes to taste
    Olive oil, 1 Tbsp


Sautee leeks, celery, and carrots in olive oil, 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. Serve with freshly grated Parmesan if desired.

Yield: 8 2-cup servings

NOTE: Sodium content of canned beans was reduced 40% in nutrition calculations because the beans were thoroughly rinsed and drained.

Number of Servings: 8

Recipe submitted by SparkPeople user PATTK1220.


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