Tuscan Kale and White Bean Soup
Tuscan Kale and White Bean Soup is hearty, wholesome, and so easy to make. Loaded with cannellini beans, kale, and tomatoes this soup will warm you up without weighing you down.
Heat the oil in a Dutch oven or large stockpot over medium heat.
Sauté the onion and celery until softened, about 7 to 8 minutes. Add the garlic and sauté another 30 seconds.
Add in the kale and sauté until wilted, about 5 minutes. Stir often.
Add in the tomatoes, beans, broth, salt, and pepper. Increase the heat to high and bring to a gentle boil. Then, reduce the heat back down to medium and simmer for 25 to 30 minutes.
Serve with the Parmigiano-Reggiano and lemon wedges.
*To keep the soup vegetarian, use vegetable broth and substitute the Parmigiano-Reggiano with a vegetarian version or leave it out. It still tastes great!
Serving: 1servingCalories: 165kcalCarbohydrates: 21gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1788mgPotassium: 796mgFiber: 7gSugar: 10gVitamin A: 9465IUVitamin C: 101mgCalcium: 297mgIron: 3mg