Nutrition balance score
Great
Glycemic Index
56
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories293.6 kcal (15%)
Total Fat9 g (13%)
Carbs42.9 g (16%)
Sugars6.5 g (7%)
Protein12.5 g (25%)
Sodium525.8 mg (26%)
Fiber10.8 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Purée half the beans with a stick blender, set aside. Break up bread into pieces and toast on a pan.
Step 2
Heat olive oil, add fennel seeds and chili flakes. Sauté kale stalks, onion, garlic, carrots and celery with pinch of salt. Medium heat until softened
Step 3
Add torn kale leaves and sauté until wilted and not so green.
Step 4
Add tinned tomatoes, puréed beans, red wine vinegar, 400ml of water, salt and Parmesan rind.
Step 5
Cover and cook for 15 minutes.
Step 6
Add toasted bread, leftover beans and simmer for 10 min. Stir vigorously.
Step 7
Add lemon zest and serve
Notes
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