This Tuscan Soup with White Beans is hearty and full of texture and taste. It's loaded with plenty of vegetables, white beans, and herbs. Serve with a fresh salad for an easy lunch or dinner.
246 kcal
Protein 10 g
Servings: people
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, large
- 1 Carrots, large
- 2 Celery ribs
- 2 tbsp Garlic, finely chopped
- 3 Plum Tomatoes, diced You can use any tomatoes here
- 2 cups Cannellini Beans
- 6 cups Vegetable Broth, or water
- 1 tsp Italian Seasoning
- 3 cups Kale
- ½ cup Parsley, fresh
- ¼ lb Ditalini pasta
- ½ tsp Kosher salt
- ¼ tsp Crushed Red Pepper, optional
Instructions
- Add oil to a large stock pot and turn the heat to medium-high. When the oil is hot, add onions, carrots, and celery and cook for 5-7 minutes.
- Add garlic and red pepper flakes, and cook for 1-2 minutes.
- Add beans, tomatoes, kale, and parsley. Cook for 3-4 minutes.
- Add vegetable broth, Italian seasoning, and salt. Bring to a boil, lower to a simmer, and cook for 30-45 minutes.
- Bring a pot of water to boil and cook pasta. Drain and add cooked pasta to soup.
Nutrition Facts
Tuscan Soup with White Beans
Amount per Serving
Calories
246
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
203
mg
9
%
Potassium
531
mg
15
%
Carbohydrates
41
g
14
%
Fiber
7
g
29
%
Sugar
3
g
3
%
Protein
10
g
20
%
Vitamin A
6432
IU
129
%
Vitamin C
42
mg
51
%
Calcium
152
mg
15
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Vitamin A
6432
IU
129
%
Vitamin C
42
mg
51
%
Calcium
152
mg
15
%
Iron
3
mg
17
%
