Print Options:

Tuscan Cannellini Bean & Kale Soup

Yields6 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Tuscan Cannellini Kale Soup B

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
  tsp red pepper flakes
  tsp ground black pepper
  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

Nutrition Facts

Servings 0