White Bean And Kale Soup

White bean and kale soup is a classic Italian dish known as ‘Ribollita’, which means ‘reboiled’. It was traditionally made by reheating leftover minestrone soup and adding stale bread to thicken it.

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: 11.

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Medium

White Bean And Kale Soup

Cooking Method: Boiling, Simmering Cuisine: Italian, Mediterranean Courses: 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

• 16 ounce White beans
• 2 cup Kale
• 1 medium Onion
• 2 clove Garlic cloves
• 1 medium Carrot
• 2 stalk Celery stalks
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, carrot, and celery. Cook until vegetables are tender, about 5 minutes.
3. Add white beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in kale and cook for an additional 5 minutes.
5. Season with salt, black pepper, and lemon juice.
6. Serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 10g20%

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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.