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.
