Italian White Bean and Kale Soup

Italian white bean and kale soup, also known as ‘Zuppa Toscana’, is a traditional Tuscan dish that is hearty and nutritious.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Italian White Bean and Kale Soup

Cooking Method: Simmering Cuisine: Italian Courses: Italian Cuisine, Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup White beans
• 1 bunch Kale
• 1 medium Onion
• 2 clove Garlic cloves
• 1 medium Carrot
• 2 stalk Celery stalks
• 4 cup Vegetable broth
• 1 can Crushed tomatoes
• 2 tablespoon Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 tablespoon Grated Parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook until vegetables are softened, about 5 minutes.
2. Add dried oregano, dried thyme, salt, and black pepper. Stir well.
3. Add crushed tomatoes and vegetable broth. Bring to a boil.
4. Reduce heat to low and simmer for 15 minutes.
5. Add white beans and kale. Cook for another 10 minutes, until kale is wilted.
6. Serve hot, garnished with grated Parmesan cheese.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.