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Revolutionary Recipe: Tuscan Kale & Cannellini Soup

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< 1 min read
Summary

By Maria Marlowe • Originally published on MariaMarlowe.com Editor’s note: This healthy soup is flavorful and creamy. Enjoy it for lunch or dinner on a cold winter day. How to make this plant-based recipe PrintTuscan Kale & Cannellini Soup Prep Time: 30 minutesCook Time: 30 minutesNumber of servings: 6 Per Serving 621 calories Fat 11

By Maria Marlowe • Originally published on MariaMarlowe.com

Editor’s note: This healthy soup is flavorful and creamy. Enjoy it for lunch or dinner on a cold winter day.

How to make this plant-based recipe

Tuscan Kale & Cannellini Soup

Prep Time: 30 minutes

Cook Time: 30 minutes

Number of servings: 6

Per Serving 621 calories

Fat 11 g

Carbs 101 g

Protein 35 g

6


Tuscan Kale & Cannellini Soup

Ingredients

  • 2 tbs. + 2 tbs. olive oil
  • 1/2 yellow onion, diced
  • 2 carrots, chopped in 1/2 inch cubes
  • 2 ribs celery, chopped in 1/2 inch slices
  • 30 oz of cannellini beans (2 cans)
  • 5 cups water
  • 4 cloves garlic
  • 6 lacinto kale leaves, sliced into 1/2 inch ribbons
  • 2 cups potato or sweet potato, diced (approx. 1 medium sized potato)
  • salt and black pepper to taste

Instructions

  1. Heat 2 tbs. of oil in large soup pot over medium heat. Add onions, carrots, and celery. Cook about 5 minutes, until onions are translucent and veggies are bright, than add beans and water. Cook 15 minutes.
  2. Strain out 1 1/2 cups of the beans/carrot/celery mixture (with minimal to no liquid) and set aside. Puree the rest (beans plus liquid) in a blender. Set aside.
  3. Back in the same pot, heat 2 tbs oil over medium low. Add garlic, cooking 3 minutes, then add kale, bean puree, strained veggies, and potato. Bring to a boil, then cover and reduce heat to medium low until potato is tender about 15-20 minutes. Add salt and black pepper to taste.

Notes

Editor's note: You can easily make this recipe without oil by using water or vegetable broth for sautéing the vegetables in step 1.

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