- Chef Marshall O’Brien Group - http://chefmarshallobrien.com -

Tuscan Bean Soup

Tuscan Bean Soup
[1]
Print Recipe
Servings
4
Servings
4
Tuscan Bean Soup
[1]
Print Recipe
Servings
4
Servings
4
Ingredients
  • 4 tablespoons olive oil
  • 4 cups kale about 1 bunch, thinly sliced or chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups low-sodium diced tomatoes 1 14.5-ounce can
  • 2 cups low-sodium chicken or vegetable stock
  • 1 1/2 cups low-sodium cannellini beans 1 15-ounce can, rinsed and drained
  • 1 teaspoon garlic minced
Servings:
Instructions
  1. Heat olive oil in a soup pot on medium-high heat.
  2. Add kale, salt and pepper; stir and cook 1-2 minutes.
  3. Add tomatoes, water and beans.
  4. Bring to a boil; reduce heat to a simmer.
  5. Simmer, covered, for 30 minutes or until kale is tender.
  6. Stir in garlic and remove from heat.
  7. Makes about 5 cups.
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