Hearty Tuscan Soup
146
- Prep Time10 min
- Total Time30 min
- Makes4 Servings
Photo, Erik Putz.
Prepped in 10, ready in 30. Serve with a Tuscan red wine.
Ingredients
1 tbsp olive oil
1 onion, chopped
1 garlic clove, minced
3 cups low-sodium chicken broth, or vegetable broth
1 540-mL can navy beans, drained and rinsed
1 398-mL can diced tomatoes
2 cups packed chopped kale
2 cups homemade or store-bought croutons
1/2 cup chopped fresh basil
1/2 cup grated parmesan
Instructions
HEAT a large pot over medium. Add oil, then onion and garlic. Cook, stirring occasionally, for 3 min. Add broth, 1 cup water, beans and tomatoes. Bring to a boil, then reduce heat to medium-low. Simmer, covered, for 10 min. Stir in kale and continue simmering until kale is just tender, about 5 more min.
LADLE soup into 4 bowls. Sprinkle with croutons, basil and parmesan.
Nutrition (per serving)
Calories 326, Protein 20g, Carbohydrates 45g, Fat 9g, Fibre 9g, Sodium 1mg.
Kitchen Tip: Make croutons by tearing up day-old bread into 2 cups of bite-sized pieces, then tossing with 1 tbsp olive oil on a baking sheet. Bake at 400F until toasted, 5 to 6 min.
Find more of our coziest, best soup recipes, including Mexican Lentil Soup and French Country Chicken Soup.
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