Tuscan Bean Soup with Kale

Votes: 3

Time: 1 hour 5 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 341, total fat 6 G., saturated fats 1 G., proteins 20 G., carbohydrates 55 G., fiber 13 G., cholesterol 0 mg, sodium 1298 mg, sugar 13 G.

This simple and hearty white bean, kale, and tomato soup is quick and easy to make and bursting with the delicious flavors of an Italian dish. This recipe uses both tomatoes and tomato paste for a rich, rich flavor. Serve garnished with shaved Parmesan cheese (shredded with a vegetable peeler) and fresh basil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
5 cloves garlic, crushed
1 medium onion, diced
1 can (170 g) of tomato paste
2 tsp red pepper flakes + more if desired
1 teaspoon dried oregano
3/4 cup dry white wine
1 can (800 g) whole or chopped canned tomatoes
3 x 400g cans of white beans, rinsed
6 cups lightly salted chicken broth
1 bunch kale + more if desired
Freshly shaved Parmesan cheese for serving
Chopped basil for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: white beans, tomatoes, white wine, Parmesan cheese, kale, basil, tomato paste, oregano

Cooking the dish according to the recipe:

In a large saucepan, heat the olive oil over medium-high heat. Add the garlic and onion and cook, stirring, for 3–4 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Add the red pepper flakes and dried oregano; cook, stirring, for another 30 seconds.
Pour in the wine and stir, lightly scraping the bottom of the pan. Bring to a boil, reduce heat, and simmer until reduced by half, about 10 minutes. Add the canned tomatoes, then the beans. Pour in the chicken broth. Stir, bring to a boil, and simmer for 20–25 minutes. Season with salt and pepper to taste.

Wash the cabbage and cut it into pieces. Stir the cabbage into the soup (it will wilt a little, so don't worry about it the first time you add it!). Simmer the soup for another 5 minutes. Taste and add salt and pepper if needed.
Pour the soup into a large serving bowl. Sprinkle with shaved Parmesan and chopped basil.

Categories:

recipe / Calorie content of prepared meals / Dinner / Soups / Vegetable soups / Cabbage dishes / Soups with cabbage / Kale leaf cabbage / Italian cuisine / Ree Drummond

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