This hearty, satisfying Tuscan Kale & White Bean Soup Recipe is the perfect bowl meal to help keep you warm on these cold winter nights that’s filled with healthy, seasonal vegetables that will fill you up—not out.
⅛ cup extra virgin olive oil
¼ pound large pancetta (or bacon), diced
2 cups onions, diced
1 cup carrots, diced
1 medium fennel bulb, diced
4 cloves garlic, chopped
1 tsp. black pepper, freshly ground
¼ tsp. red pepper flakes or more to taste, crushed
2 tsp. sea salt
1, 32-ounce can of San Marzano tomatoes, diced
6 cups Tuscan kale, chopped
6 cups chicken stock, low sodium
2, 16-ounce cans cannellini beans, drained
½ cup fresh Italian parsley leaves, chopped
Parmesan cheese, grated
- In a large, heavy bottom pot or Dutch oven, heat oil over medium heat. Add onions and pancetta and sauté until onions are soft.
- Lower heat to med-low. Add carrots, fennel, garlic, salt, pepper and chili flakes. Cook until vegetables are tender. Add tomatoes, chicken stock and beans. Lower heat to simmer and continue to cook for 30 minutes. Add kale and cook another 10 minutes. 3. Turn off heat, and then add chopped parsley. Let rest for 5 minutes before serving. Serve in bowls topped with grated Parmesan and crusty piece of local, artisanal bread.
Serves: 8; Serving Size: 1 ½ cups
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