6 Serves
103 Mins
Prepare the vegetables by finely chopping the onion, carrots, and celery, and mincing the garlic.
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KoreanVitamin E
3 mg / 15 mgVitamin K
659 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
233 µg / 400 µgCalcium
546 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
279 mg / 1,250 mgPotassium
1090 mg / 4,700 mgSodium
2208 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
10 g / 28 gSugar
7 g / 50 gSaturated Fat
8 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Heat the olive oil in a large soup pot over medium heat and sauté the onion, carrots, and celery until softened.
Add the minced garlic and cook until fragrant, then stir in the cannellini beans and vegetable broth.
Bring the mixture to a simmer and add the chopped kale, cooking until the greens are tender.
Stir in the torn pieces of stale bread and season the soup with salt and pepper to taste.
17
g15
g8
g
American
Italian