Tuscan Kale & White Bean Soup with Toast
- Time
- 40 min
- Serves
- 4
- Style
- Vegan Gluten-Free
Ingredients
- 2 (15 oz) canscannellini (white kidney) beans
- 4 mediumcarrots
- 48 fl ozchicken or vegetable broth
- 1 small pkgfresh rosemary
- 4 clovesgarlic
- 2gluten-free buns or rolls
- 2 buncheskale
- 1 mediumyellow onion
- black pepper
- crushed red pepper
- extra virgin olive oil
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- stirring spoon
- toaster (optional)
- vegetable peeler
Per serving
- Calories
- 520
- Protein
- 24g
- Carbs
- 67g
- Fat
- 21g
- Fiber
- 15g
- Sodium
- 607mg
Method
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