250gDried Beans, soaked for 6h or overnight(I like to use a Tuscan mix which includes Cannellini, Harricot, Lima, and Borlotti beans)
30gParsley
1sprigRosemary
2Vegetable stock or bouillon cubes
120gKale
Water
Instructions
Drain and rinse the soaked beans and add them to a large pot and cover them with water. Bring the water to a simmer and cook the beans for 45 minutes.
Finely chop the parsley stalks and add them to the soup together with the rosemary sprig and stock cubes.
Cook the beans for another 30 minutes. Add more water if needed.
Wash the kale and divide the leaves into bite sized pieces. Add the kale to the soup and mix. Let them cook for 2-3 minutes before taking the soup off the heat
Serve the soup with fresh parsley leaves.
Keyword beans, kale, soup
Nutrition Facts
5-Ingredient Tuscan Bean Soup
Amount Per Serving (475 g)
Calories 98Calories from Fat 10
% Daily Value*
Fat 1.1g2%
Saturated Fat 0.25g2%
Trans Fat 0.01g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Cholesterol 0mg0%
Sodium 256mg11%
Potassium 424mg12%
Carbohydrates 17.2g6%
Fiber 6.6g28%
Sugar 1.2g1%
Protein 6.4g13%
Vitamin A 2089IU42%
Vitamin C 38.5mg47%
Calcium 123mg12%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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