Tuscan Kale and White Bean Soup
Kcal: 185, Protein: 7g, Fat: 2g, Carbs: 23g
10 Minutes
4 Servings
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.