Soup

Tuscan White Bean and Kale Soup is for Soup.

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

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

Tuscan White Bean and Kale Soup makes 11 servings.

The ingredients for Tuscan White Bean and Kale Soup are:

-2 (15-oz.) cans Cannellini beans (can substitute chick peas), drained and rinsed.
-2 T. extra virgin olive oil
-1 bay leaf
-1 onion, diced
-4 cloves garlic, pressed or minced
-2 carrots, diced or sliced
-8 C. vegetable or chicken stock (I used half regular and half low sodium)
-1 bunch kale, washed, stemmed and chopped into strips
-1 (28 oz.) can of chopped tomatoes, drained.

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

-Heat olive oil over medium high heat for 1 minute.-Reduce heat to medium and add bay leaf, onion, garlic and carrots.-Saute vegetables until onion looks clear, ablout 5 minutes (add a little water if vegetables start to dry out or stick).-Add broth to the pot.-Bring broth to a boil.-Add beans, chopped kale, and tomatoes.-Simmer for 20 minutes.(Optional - add salt and pepper to taste and/or sprinkle with parmesan cheese)Makes 10 2-cup servingsNumber of Servings: 11Recipe submitted by SparkPeople user RHENRIE.

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

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 113.2

• Total Fat: 3.0 g
• Cholesterol: 1.7 mg
• Sodium: 589.7 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 4.2 g
• Protein: 6.1 g

Tuscan White Bean and Kale Soup is Italian cuisine.