Ingredients and Weight:
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 2 celery stalks, finely diced (about 1 cup)
- 2 carrots, finely diced (about 1 cup)
- 4 cups low-sodium chicken broth
- 4 cups vegetable broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 bunch Tuscan kale, stems removed and coarsely chopped (about 8 cups)
- Salt and black pepper to taste
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Difficulty Level: 2
Preparation Method Steps:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, celery, and carrots. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Stir in the chicken broth, vegetable broth, and cannellini beans. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Add the Tuscan kale and season with salt and black pepper to taste.
- Cook until the kale is wilted and tender, about 10 minutes more.
Nutritional Information:
Per serving (1 cup):
- Calories: 180
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 550mg
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 5g
Dish Characteristics:
- Hearty and satisfying
- Rich and flavorful
- Perfect for a cold winter night
- Can be easily customized to suit your taste preferences
User Comments:
- "This soup is absolutely delicious! The combination of Tuscan kale and cannellini beans is perfect."
- "I love that this soup is so easy to make. It's a great weeknight meal."
- "The soup is packed with flavor and is very filling."
- "I would definitely recommend this soup to anyone who loves beans and peas."
- "This soup is a great way to get your daily dose of vegetables."
Special Precautions and Tips:
- If you don't have Tuscan kale, you can substitute regular kale or spinach.
- You can add other vegetables to this soup, such as diced tomatoes or potatoes.
- If you want a thicker soup, add 1/4 cup of cornstarch mixed with 1/4 cup of water to the soup before serving.
