Tuscan white bean & kale soup
A lunch for one: 520 kcal with 25 g of protein, 74 g of carbs and 16 g of fat, ready in 35 min.
- 35 min
- Lunch · 1 serving
- Mediterranean, Italian
- 520 kcal
Nutrition per serving
520 kcalEnergy: 19% protein, 54% carbs, 27% fat
- 25 gProtein
- 74 gCarbs
- 16 gFat
Fiber 20 gSugar 13 gSodium 610 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- White beans, cooked180 g
- Kale80 g
- Onion½ (60 g)
- Carrot½ (60 g)
- Celery1 (40 g)
- Garlic2 cloves (6 g)
- Chopped tomatoes150 g
- Olive oil1 tbsp
- Thyme½ tsp
- Chili flakes½ tsp
Method
- Soften the onion, carrot, celery and garlic in the olive oil for 6 minutes.
- Add the tomatoes, thyme, chili flakes, beans and 600 ml hot water and simmer for 15 minutes.
- Mash a ladle of beans against the side of the pot to thicken the soup, add the shredded kale and simmer for 5 minutes.
- Season with salt and serve.
Make ahead
Cook it up to 4 days ahead or freeze it in portions.
Keeps well, so it works as tomorrow's lunch.
Freezes well.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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