tuscan-soup
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Tuscan Bean Soup

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

Instructions

  • Heat olive oil in a soup pot on medium-high heat.
  • Add kale, salt and pepper; stir and cook 1-2 minutes.
  • Add tomatoes, water and beans.
  • Bring to a boil; reduce heat to a simmer.
  • Simmer, covered, for 30 minutes or until kale is tender.
  • Stir in garlic and remove from heat.
  • Makes about 5 cups.