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Kale and Cannellini Soup

Kale and Cannellini Soup


  • 1 tablespoon extra-virgin olive oil
  • 4 cups cooking liquid from Cannellini Beans with Kale (click for recipe)
  • 3 1/2 cups Cannellini Beans with Kale (click for recipe)
  • 1 cup diced Italian tomatoes in juice
  • 3 tablespoons grated Parmesan cheese plus additional (for serving)
  • 1 1/4 teaspoons Italian seasoning
  • 8 1/2-inch-thick slices baguette, toasted
  • Truffle oil (for drizzling)

Recipe Preparation

  • Heat oil in large pot over medium heat. Add carrot and celery; sauté until starting to soften, about 5 minutes. Add cooking liquid, beans, tomatoes with juice, 3 tablespoons cheese, garlic, and Italian seasoning. Simmer, uncovered, 30 minutes. Puree 2 cups soup in blender. Return puree to pot.

  • Ladle soup into bowls; top with toasts. Drizzle truffle oil over; sprinkle with cheese.

Nutritional Content

One serving contains: Calories (kcal) 395.0 % Calories from Fat 43.0 Fat (g) 18.9 Saturated Fat (g) 2.8 Cholesterol (mg) 3.7 Carbohydrates (g) 43.7 Dietary Fiber (g) 7.7 Total Sugars (g) 4.2 Net Carbs (g) 36.0 Protein (g) 14.0 Sodium (mg) 665.8Reviews Section

Watch the video: Chicken Soup Recipe with Kale