Appetizers / Soups / Salads

Tuscan White Bean and Kale Soup is for Lunch.

Tuscan White Bean and Kale Soup takes 20 minutes to prepare.

Tuscan White Bean and Kale Soup takes 30 minutes to cook.

Tuscan White Bean and Kale Soup makes 6 servings.

The ingredients for Tuscan White Bean and Kale Soup are:

1 medium onion, diced
4 cloves garlic, minced or crushed
1 bunch kale (about 3 cups), chopped
1 14.5 oz can tomatoes (fire roasted for extra flavor)
1 15 oz can cannellini beans (white kidney)
4 cups vegetable broth
2 tbsp Italian parsley, finely chopped
salt and pepper to taste
red pepper flakes if desired

Here is how you make Tuscan White Bean and Kale Soup:

Saute onion in no-calorie cooking spray (or olive oil, but that is not in the calorie count here). Add garlic when onion is halfway cooked and continue to saute for about 2 minutes.Add chopped kale and saute until it reduces in size. Add can of tomatoes (including juice) and beans. Cover with broth (about 4 cups). Season with salt, pepper, and red pepper flakes (about 1/2 teaspoon). Bring to a boil and then reduce heat to simmer.Simmer on low heat for about 20 minutes. Add Italian parsley in the last few minutes of cooking.Serve topped with fresh parmesan cheese if desired (2 tbsp will add 45 calories and 3g fat).Number of Servings: 6Recipe submitted by SparkPeople user BEAUDENOUVEAU.

The nutritional information for Tuscan White Bean and Kale Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 143.9

• Total Fat: 1.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,237.5 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 8.0 g
• Protein: 6.1 g

Tuscan White Bean and Kale Soup is Italian cuisine.

The dietary needs meet for Tuscan White Bean and Kale Soup is Vegetarian