Italian White Bean & Kale Soup
Recipe: #32520
June 13, 2019
Categories: Beans, Kale, Onions, Italian, Oven Bake, No Eggs, Non-Dairy, Vegetarian, Canned Tomatoes, White Beans, Vegetarian Dinner, Italian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.