Ingredients:
2 tbsp extra virgin olive oil
1 medium leek, diced (white and light green parts only)
1 medium carrot, diced
2 celery ribs, diced
4 garlic cloves, finely chopped
½ tsp red chili flakes
250 g (½ lb) cherry tomatoes, halved
½ tbsp fresh thyme, finely chopped
½ tbsp fresh rosemary, finely chopped
2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
1.5 liters (6 cups) vegetable stock
1 bunch cavolo nero (Tuscan kale), stems removed, shredded
2 tbsp fresh parsley, chopped
Salt and pepper to taste
PREPARATION:
- Heat olive oil in a large heavy-bottomed pot over medium heat. Sauté leek, carrot, and celery for 8-10 minutes until softened.
- Add garlic and red chili flakes, cook for another minute until fragrant. Stir in cherry tomatoes and cook for 3-5 minutes until they start to break down.
- A
. Add fresh thyme, rosemary, cannellini beans, and vegetable stock. Stir well and bring to a boil. - Reduce heat and simmer covered for 15 minutes. Stir in cavolo nero, cover, and simmer for another 5 minutes until kale wilts.
- Stir in fresh parsley, season with salt and pepper to taste. Serve hot with crusty bread.
Nutrition Information:
- Yield: 4 servings
- Calories: 271
- Total Fat: 8g
- Saturated Fat: 1g
- Trans Fat: og
- Unsaturated Fat: 6g
- Cholesterol: omg
- Sodium: 1115mg
•Carbohydrates: 238 - Fiber: 98
- Sugar: 5g
- Protein: 13g
Enjoy this hearty Tuscan white bean and kale soup, perfect for a comforting
meal!