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Tuscan Kale and White Bean Soup

Kcal: 185, Protein: 7g, Fat: 2g, Carbs: 23g

10 Minutes

4 Servings

Tuscan Kale and White Bean Soup

High in protein and loaded with vitamins, this Italian favourite is simple and delicious.

  • 1-2 tbsp olive oil

  • 1 onion

  • 2 carrots

  • 2 sticks celery

  • 3-5 garlic cloves, crushed/minced

  • 1 tin organic, no sugar diced tomatoes

  • 2 - 3 punnets cherry or plum tomatoes (fresh, pulsed in food processor)

  • 2 tins cannellini beans

  • 2 - 3 cups vegetable broth

  • kosher salt, italian seasoning, crushed red pepper

  • 4 cups chopped kale (can add more if you like!)

MAKE IT 


  • In a large soup pot on medium-high heat, heat OLIVE OIL until it shimmers (about 2 minutes).

  • Add ONIONS, CARROTS, CELERY, and GARLIC; sauté a few minutes until slightly tender, stirring as needed.

  • Stir in TOMATOES, VEGETABLE STOCK, BEANS, SALT, ITALIAN SEASONING, and (optional) CRUSHED RED PEPPER.

  • Bring the bean soup just to a boil; then lower heat and simmer 10 minutes, stirring as needed.

  • Add KALE to the pot and continue simmering until kale is wilted.Note: you can add kale during the simmering process of the previous step if you prefer.

  • Option to serve with crusty bread, if desired.


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