Italian White Bean & Kale Soup

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (743.2 g)
  • Calories 507.8
  • Total Fat - 19.5 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 7.3 mg
  • Sodium - 1590.7 mg
  • Total Carbohydrate - 70.1 g
  • Dietary Fiber - 10.1 g
  • Sugars - 17.7 g
  • Protein - 17.5 g
  • Calcium - 403.6 mg
  • Iron - 5.9 mg
  • Vitamin C - 47.2 mg
  • Thiamin - 0.7 mg

Step 1

Heat one tablespoon of the oil in a stockpot over a medium heat and add the onion, carrot, garlic and rosemary and cook, stirring, until soft and then add the stock and tomatoes and bring to the boil and simmer, covered for 10 minutes

Step 2

Trim leaves from kale, discarding stems and finely shed and then add to the soup with beans and simmer for a further 3 to 5 minutes and season to taste.

Step 3

Meanwhile place bread on an oven tray and drizzle with remaining oil and cook in a hot oven (200C) for about 10 to 12 minutes or until golden and serve the soup with bread and parmesan.

Tips & Variations


No special items needed.

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