Warm Tuscan Kale and White Bean Soup Recipe

Name: Warm Tuscan Kale and White Bean Soup Recipe
Cuisine: European, Italian, Mediterranean
Ingredients: 4 cups chicken bone broth (vegetable broth optional); 2 Tbsp avocado oil or algae oil; 1 Tbsp grass-fed butter or ghee (avocado oil optional); 1 cup of chopped onion; 2 cloves of minced garlic; 1/4 tsp dried thyme; 1/8 tsp dried oregano; 1 1/2 cups chopped Tuscan kale (ribs removed); 1 cup chopped carrots; 1 cup chopped celery; 1 can whole peeled tomatoes (chopped with seeds removed); 2 cans cannellini beans; 1 lemon, juiced; salt to taste

3 steps

Updated at: Thu, 17 Aug 2023 03:15:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1462.7 kcal (73%)

Total Fat50.3 g (72%)

Carbs174.8 g (67%)

Sugars34.6 g (38%)

Protein89.1 g (178%)

Sodium3638.6 mg (182%)

Fiber64.3 g (230%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4 cupschicken bone broth

vegetable broth optional

2 Tbspavocado oil

or algae oil

1 Tbspbutter

grass-fed, or ghee, avocado oil optional

1 cuponion

⅛ tspdried oregano

1 ½ cupsTuscan kale

chopped, ribs removed

1 cupcarrots

chopped

1 cupcelery

chopped

1can whole peeled tomatoes

chopped with seeds removed

2cans cannellini beans

1lemon juiced

salt

to taste

Instructions

Step 1

Heat the avocado oil in large, heavy-bottomed stockpot over medium-low heat. Add the onion and garlic and sweat until they begin to soften, approximately 5 to 6 minutes, stirring occasionally.

Step 2

Add thyme and oregano and salt and stir for 2 minutes on medium heat. Add the broth and simmer for 15 minutes.

Step 3

Add the kale, tomatoes, carrots, celery, white beans and the broth. Reduce the heat to low, cover, and cook until the vegetables are warm, approximately 20 minutes.