Appetizers / Soups / Salads

Tuscan Style Bean Soup with Kale takes 15 minutes to prepare.

Tuscan Style Bean Soup with Kale takes 40 minutes to cook.

Tuscan Style Bean Soup with Kale makes 12 servings.

The ingredients for Tuscan Style Bean Soup with Kale are:

1 - 15 oz can (drained and rinsed) or 2 cups cooked dark red kidney beans - no salt added
1 - 15 oz can (drained and rinsed) or 2 cups cooked cannelllini beans, no salt added
26.46 oz Pomi Chopped Tomatoes (1 tetra pak)
Massel Salt Reduced All Purpose Vegetable & Seasoning powder, 1 Tbsp (or Better Than Bouillon Vegetable or No Chicken Base)
6 cups water plus extra for water saut?ing vegetables
1 cup carrots, sliced into half moons
1 cup celery, chopped
1 cup leeks, chopped (yellow onions are fine)
6 cups kale, 6 cups torn into small pieces (remove and discard center ribs)
4 cloves garlic, pressed or minced
2 Yukon Gold potatoes - about 12 oz diced or cut into chunks depending on your preference (Red potatoes are fine but not russets.)
Red pepper flakes to taste

Here is how you make Tuscan Style Bean Soup with Kale:

Sautee leeks, celery, and carrots in water, 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. Yield: 8 2-cup servings

The nutritional information for Tuscan Style Bean Soup with Kale is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 142.6

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 235.9 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 7.7 g
• Protein: 7.5 g