Tuscan White Bean Soup
White Bean Soup with Chopped Kale
Servings: 6 people
Calories: 297kcal
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 4 oz prosciutto - cubed
- 1 garlic clove minced
- ½ small onion - chopped
- 2 carrots - chopped
- 2 celery stalks - chopped
- 1½ cups can crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 dried bay leaf
- 1 tsp oregano
- ¼ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp pepper
- 2 cans Cannellini beans
- 2 cups chopped kale
Instructions
- In a stock pot or dutch oven add Olive Oil
- Add prosciutto and garlic and saute for 2 min
- Add onion, carrot and celery
- Saute until starting to soften, around 5 minutes
- Add crushed tomatoes and cook for a few minutes
- Add chicken broth, water, bay leaf, oregano, red pepper, salt and pepper
- Simmer for 30 minutes
- Remove 2 cups of soup and put in food processor with 1 can of drained beans
- Puree until smooth and put back into soup pot
- Add the second can of drained beans and chopped kale
- Simmer for 5 minutes then taste to see if you need more salt or pepper
- Grate fresh Parmigiana Reggiano on top before serving
Nutrition
Serving: 1person | Calories: 297kcal | Carbohydrates: 34g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 798mg | Potassium: 573mg | Fiber: 9g | Sugar: 4g | Vitamin A: 5843IU | Vitamin C: 35mg | Calcium: 168mg | Iron: 5mg