Tuscan White Bean Soup with Kale

Nutritional Facts per serving: 89 Calories

Photo by Laverne J.
Adapted from blackdoctor.org

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from blackdoctor.org

Ingredients

  • 1

    medium onion, diced

  • 2

    cloves garlic, chopped

  • 2

    tbsp. olive oil

  • 1

    cup fennel bulb, diced

  • 1

    cup carrots, diced

  • 1

    tsp. Kosher salt

  • 1

    tsp. black pepper

  • 1

    tsp. fresh rosemary, chopped

  • 1

    tsp. fresh thyme leaves

  • 1

    bay leaf

  • 8

    cups vegetable stock

  • 1

    (10-oz.) can stewed tomatoes

  • 1

    (10-oz.) can white beans, rinsed and drained

  • 1

    bunch fresh kale, chopped

Directions

1. In a large pot, sauté onion, fennel and carrot in olive oil over medium heat for about 3 minutes. Season with salt and pepper. 2. Add Rosemary, thyme and bay leaf and continue to sauté for an additional 2 minutes. Stir occasionally. 3. Add vegetable stock, tomatoes, white beans and kale and cook for about 10 minutes. Taste and, if needed, add salt and pepper. Serve warm.

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