Quick Tuscan Bean Soup

with Kale

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Peel and finely chop the carrot. Peel and finely chop the onion. Finely chop the celery. Peel and mince the garlic. Dice the tomatoes. Strip the kale from its stem and chop it roughly. 

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2 Sweat vegetables

Heat a large pan or pot over a medium-low heat with the salted butter and a generous drizzle of olive oil. Once hot, add the carrot, onion and celery with a pinch of salt and cook for 7-8 min until very soft but not browned. 

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3 Prep

Meanwhile, drain and rinse the butter beans and white beans. Grate the Parmesan. Slice the lemon into wedges. 

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4 Simmer

Once the onion, carrot and celery are very soft, add the garlic and oregano to the pan and cook for 1 min further. Add the water, stock cube, tomatoes and kale and simmer for 15 min.

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5 Serve

After 15 min, add both drained beans, and simmer for 3 min further. Season the soup with salt and pepper, drizzle with olive oil and finish with a squeeze of lemon juice. Serve with a generous helping of grated Parmesan

Tips for fussy eaters

Add a handful of pasta to the soup and let it simmer in the broth until cooked.

Pro tip

Prep ahead until step 3. Simmer the soup just before dinnertime.

To make this Italian classic mid-week friendly, we've sped things up by swapping dried beans for tinned ones.

Cooking Time: 25 min

Cals 510 · Prot 17 · Carbs 60 · Fat 18

Gluten-Free

Ingredients

Number of people

Carrot 1 Piece
Red onion 1 Piece
Celery 1 Piece
Garlic cloves 2 Piece
Tomatoes 1 Piece
Kale 150 Grams
Salted butter 20 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Butter beans 240 Grams
White beans 240 Grams
Parmesan 60 Grams
Lemon 1 Piece
Dried oregano 2 Grams
Water 800 ML
Vegetable stock cube 1 Piece
Black pepper 0.5 Tsp

To make this Italian classic mid-week friendly, we've sped things up by swapping dried beans for tinned ones.

Cooking Time: 25 min

Cals 510 · Prot 17 · Carbs 60 · Fat 18

Gluten-Free

Instructions

photo

1 Prep vegetables

Peel and finely chop the carrot. Peel and finely chop the onion. Finely chop the celery. Peel and mince the garlic. Dice the tomatoes. Strip the kale from its stem and chop it roughly. 

photo

2 Sweat vegetables

Heat a large pan or pot over a medium-low heat with the salted butter and a generous drizzle of olive oil. Once hot, add the carrot, onion and celery with a pinch of salt and cook for 7-8 min until very soft but not browned. 

photo

3 Prep

Meanwhile, drain and rinse the butter beans and white beans. Grate the Parmesan. Slice the lemon into wedges. 

photo

4 Simmer

Once the onion, carrot and celery are very soft, add the garlic and oregano to the pan and cook for 1 min further. Add the water, stock cube, tomatoes and kale and simmer for 15 min.

photo

5 Serve

After 15 min, add both drained beans, and simmer for 3 min further. Season the soup with salt and pepper, drizzle with olive oil and finish with a squeeze of lemon juice. Serve with a generous helping of grated Parmesan

Tips for fussy eaters

Add a handful of pasta to the soup and let it simmer in the broth until cooked.

Pro tip

Prep ahead until step 3. Simmer the soup just before dinnertime.

Ingredients

Number of people

Carrot 1 Piece
Red onion 1 Piece
Celery 1 Piece
Garlic cloves 2 Piece
Tomatoes 1 Piece
Kale 150 Grams
Salted butter 20 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Butter beans 240 Grams
White beans 240 Grams
Parmesan 60 Grams
Lemon 1 Piece
Dried oregano 2 Grams
Water 800 ML
Vegetable stock cube 1 Piece
Black pepper 0.5 Tsp
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