tuscan-soup
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Nutrition Facts
Tuscan Bean Soup
Amount per Serving
Calories
247
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Sodium
 
364
mg
16
%
Potassium
 
675
mg
19
%
Carbohydrates
 
23
g
8
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
10
g
20
%
Vitamin A
 
6843
IU
137
%
Vitamin C
 
92
mg
112
%
Calcium
 
187
mg
19
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

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.
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Category: vegetarian, diabetic-friendly, soups/stews, dairy-free, gluten-free, vegan