Tuscan White Bean & Kale Soup
A rustic soup of creamy cannellini beans, tender lacinato kale, garlic and rosemary in a lightly thickened broth brightened with lemon.
15m prep · 45m cook · 4 servingsGluten-Free
Ingredients
- 2 tbsp Olive Oil
- 1 whole Yellow Onion
- 2 whole Carrots
- 2 whole Celery Stalks
- 4 cloves Garlic
- 1 tbsp Fresh Rosemary
- 5 cups Vegetable Broth
- 2 can (15 oz) Cannellini Beans
- 1 bunch Lacinato Kale
- 1 whole Lemon
- 1 tsp Salt
- ½ tsp Black Pepper
Instructions
Estimated nutrition (per serving)
Calories245 kcal
Protein11g
Carbs34g
Fat8g
Fiber8g
Sodium1210mg
Sugar4g