Tuscan Kale and White Bean Soup
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 bunch Tuscan kale stems removed and leaves chopped
- 2 cans 15 oz each white beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 can 14.5 oz diced tomatoes
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- Parmesan cheese for serving optional
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
- Add kale and cook until wilted, about 3 minutes.
- Add white beans, broth, diced tomatoes, rosemary, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
Nutritional Information (per serving, assuming 6 servings)
- Calories: 250
- Protein: 15g
- Carbohydrates: 35g
- Fiber: 10g
- Fat: 7g
- Sodium: 400mg