Tuscan kale, potatoes and beans soup

Name: Tuscan kale, potatoes and beans soup
Cuisine: European, Italian, Mediterranean
Ingredients: 250g potatoes; 250g beans (cannellini or other types); 800ml vegetable broth; 150g of black kale; 1/2 carrot; 1 scallion; 3tbsp extra virgin olive oil; Bread croutons

8 steps

This soup originated in Tuscany and is perfect for the cold days. The traditional beans used for this recipe are the cannellini, but white beans (or other types of beans) are good as well

Updated at: Thu, 17 Aug 2023 01:01:16 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories424.7 kcal (21%)

Total Fat22.9 g (33%)

Carbs46.6 g (18%)

Sugars5.4 g (6%)

Protein12.1 g (24%)

Sodium1543.6 mg (77%)

Fiber12.9 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

250gpotatoes

250gbeans

cannellini, or other types

800mlvegetable broth

150gblack kale

0.5carrot

1scallion

3 Tbspextra virgin olive oil

croutons

Bread

Instructions

Step 1

Dice the scallion and the carrots in small pieces

Step 2

Cut the potatoes into medium to small cubes

Step 3

Add the oil to a pot and when it's hot add the carrots and the scallion

Step 4

When the scallion is golden add the diced potatoes and the kale (you can cut the kale in stripes if you don't like to have the big leaves in your dish)

Step 5

Cover in broth and let it simmer for 40 minutes

Step 6

In parallel boil the beans (if you don't have bought them pre-cooked, in that case skip this step)

Step 7

When the rest of the ingredients are done, add the beans, stir them in and let everything cook together for another 5 minutes before serving

Step 8

After serving add black pepper and extra virgin olive oil to taste