Tuscan White Bean & Kale Soup
A rustic, brothy soup loaded with creamy cannellini beans, hearty kale and rosemary, finished with a squeeze of lemon and a drizzle of olive oil. Simple, soul-warming and on the table in about an hour.
25m prep · 40m cook · 4 servingsGluten-Free
Ingredients
- 2 can (15 oz) Cannellini Beans
- 1 bunch Curly Kale
- 1 can (14.5 oz) Diced Tomatoes
- 4 cups Vegetable Broth
- 1 whole Yellow Onion
- 4 cloves Garlic
- 2 whole Fresh Rosemary
- 1 tsp Dried Oregano
- 2 tbsp Olive Oil
- ¼ tsp Red Pepper Flakes
- 1 tbsp Lemon Juice
- 1 tsp Salt
- ¼ tsp Black Pepper
Instructions
Estimated nutrition (per serving)
Calories290 kcal
Protein14g
Carbs42g
Fat8g
Fiber9g
Sodium1485mg
Sugar6g