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Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners.
Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Cannellini Bean and Kale Soup

by Ivy Manning

read reviews (10)

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette. Serves four.

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olive oil onions carrots more more

1 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped (1-1/2 cups)
1 medium carrot, peeled and finely chopped (3/4 cup)
1 medium celery stalk, finely chopped (3/4 cup)
1-1/2 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1x3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper

Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.

Stir the cider vinegar into the soup and season to taste with salt and pepper.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1; Protein (g): 12; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 46; Polyunsaturated Fat (g): 1.5; Sodium (mg): 700; Cholesterol (mg): 0; Fiber (g): 12;

photo: Scott Phillips

From Fine Cooking 103 , pp. 65

December 30, 2009

user reviews

Rate this Recipe

by Annakatherine, 1/22/2013I enjoyed this soup. Easy to make and healthy.

by fatpat62, 3/2/2012Very good, especially after it sits a bit. I added a dried chile for a little kick and the parm rind and vinegar round it out. Easy.

by 405tulips, 2/22/2012This soup is hearty and was created (in part) with contributions from the garden.

by Kokinneke, 12/27/2011Very good nostalgic meal soup. The vinegar didn't do it for me. In order to mask its taste I added a drizzle of roasted sesame oil in each bowl. Voilà, c'est parfait!

by doublediamond, 12/27/2011My husband and I cooked up this delicious soup today, adding some Andouille sausage (a bit spicy) and turkey kielbasa, along with black beans and Herbs de Provence, a staple in our house. Served with some crusty bread ... Mmm!

by kancook, 12/26/2011DE-lish! and easy to put together! a little EVOO drizzled in each individual bowl of soup makes it even better! added(1/4 t.) crushed red pepper in the pot during cooking. definitely a keeper!

by Joleca, 12/26/2011Wonderful, but "EnergizerChef", your calculations are way off.. Ran it through the recipe builder on ww.com and it comes out to "7" PP Values per serving for 4 servings.. You've forgotten that even though most are "0" PPV vegetables, when you prepare a recipe it takes into account all the points.. But, still a very very good and tasty value.

by EnergizerChef, 3/29/2011This soup was delicious and by my calculations, it only costs 1 Weightwatchers point per serving (1/4 of the recipe) Fabulous taste and filling too. My husband liked it too.

by elmommie, 2/20/2011My family loves this delicious and easy recipe. It's part of our regular rotation now. We found that Mulan's brand chorizo (not greasy but very flavorful) is the best with it but others will do in a pinch. We also vary the bean type (white Gigantes are great if you can find them) and the variety of greens depending on what we have on hand. I think Dino kale has the ideal texture for this soup.

by tracee, 5/18/2010This was a good recipe, but nothing special. I felt like the Kale needed a slightly longer cooking time than was suggested as ours was still a little tough.

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