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tuscan kale soup

Photography - Bill Nellans

Food Stylist - Jennifer Nellans

Tuscan kale and white bean soup

Serves 4



2 Tbsp extra-virgin olive oil
1 cup diced yellow onion
4 large garlic cloves, chopped
1 (32-oz) box low-sodium vegetable broth
4 cups packed chopped kale
1 (14.5-oz) can Italian-style diced tomatoes
1 (14.5-oz) can no-salt-added cannellini beans, drained and rinsed
1 (14.5-oz) can sliced carrots, drained, or 2 large carrots, peeled and sliced



In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 more minutes. Add broth, kale and tomatoes (and fresh carrots, if using) and cover.

Cook 5 minutes or until kale is tender. Add beans and canned carrots (if using) and heat thoroughly.


Serve hot. If you like, top with croutons and grated Romano or Parmesan cheese.


Nutritional information (per serving):

284 calories, 8 g fat, 0 mg cholesterol, 33 g carbohydrate, 8 g fiber, 9 g protein, 460 mg sodium



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