Quisine Queen B

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Tuscan Cannellini Bean & Kale Soup

by QuisineQueenB
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AuthorQuisineQueenBCategoryDinner, Italian, Lunch, Soup, Vegan, Vegetables, VegetarianDifficultyBeginner

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Tuscan Cannellini Kale Soup B
Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
Soup Ingredients
 2 tsp olive oil
 1 scallion, chopped
 16 can cannellini beans, drained and rinsed
 2 cups frozen kale
 ½ tsp dried oregano
 ½ tsp dried rosemary
 ⅛ tsp red pepper flakes
 ⅛ tsp ground black pepper
 ⅓ cup sundried tomatoes (California Sun-Dry brand was used)
 2 garlic cloves, sliced
 2 tsp Better Than Bouillon Roasted Garlic Base
 3 cups water
 2 tbsp fresh flat-leaf parsley, chopped
 2 tbsp fresh fennel fronds (may be substituted w/ 1/2 tsp fennel seed)
Garnish (Optional)
 sundried tomato oil
 grated parmesan
 sunflower seeds
 squeeze of lemon
 fresh fennel fronds
Directions
1

- Gather your ingredients to make the bean and kale soup. Combine your seasonings into a bowl and mix together.

Tuscan Soup Ingredients

2

- In a medium-sized pot, heat the oil on medium heat. Add the scallion and saute for 3-4 minutes, until softened.

Tuscan Soup saute scallion

3

- Next, add the beans, kale, seasonings, sundried tomatoes, and garlic.

Tuscan Soup add tomatoes_garlic

4

- Cover the ingredients with water and add the bouillon base. Bring the soup to a low boil and cook for 5-6 minutes or until the beans are tender and the kale is still a vibrant green. Remove the pot from the heat. Stir in the fresh parsley and fennel fronds.

Tuscan Soup bring to low boil

5

- Garnish as desired and serve.

Tuscan Soup served

 

Ingredients

Soup Ingredients
 2 tsp olive oil
 1 scallion, chopped
 16 can cannellini beans, drained and rinsed
 2 cups frozen kale
 ½ tsp dried oregano
 ½ tsp dried rosemary
 ⅛ tsp red pepper flakes
 ⅛ tsp ground black pepper
 ⅓ cup sundried tomatoes (California Sun-Dry brand was used)
 2 garlic cloves, sliced
 2 tsp Better Than Bouillon Roasted Garlic Base
 3 cups water
 2 tbsp fresh flat-leaf parsley, chopped
 2 tbsp fresh fennel fronds (may be substituted w/ 1/2 tsp fennel seed)
Garnish (Optional)
 sundried tomato oil
 grated parmesan
 sunflower seeds
 squeeze of lemon
 fresh fennel fronds

Directions

Directions
1

- Gather your ingredients to make the bean and kale soup. Combine your seasonings into a bowl and mix together.

Tuscan Soup Ingredients

2

- In a medium-sized pot, heat the oil on medium heat. Add the scallion and saute for 3-4 minutes, until softened.

Tuscan Soup saute scallion

3

- Next, add the beans, kale, seasonings, sundried tomatoes, and garlic.

Tuscan Soup add tomatoes_garlic

4

- Cover the ingredients with water and add the bouillon base. Bring the soup to a low boil and cook for 5-6 minutes or until the beans are tender and the kale is still a vibrant green. Remove the pot from the heat. Stir in the fresh parsley and fennel fronds.

Tuscan Soup bring to low boil

5

- Garnish as desired and serve.

Tuscan Soup served

Tuscan Cannellini Bean & Kale Soup
IngredientsDirections
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About Me

Brittny C Lyle_Quisine Queen B

I am the creator, author, photographer, and homecook behind Quisine Queen B. As a busy wife, SAHM, new blogger, and entrepreneur, I practice self-care through food--my love language. I call my recipes "gourmet-on-demand" because they are practical, nutritious, and beautiful. Fit for a queen, I think! I also believe in nourishing the crown (mind), so you'll see some tokens of wisdom lying around. So, come to reign in your kitchen with me. After all, we deserve it!

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