Tuscan Kale, White Bean, and Ciabatta Soup recipes

Tuscan Kale, White Bean, and Ciabatta Soup recipes
13 Ingredients
  • 1 cup dried white beans such as Corona* or cannellini
  • 2 to 2 1/2 qts. reduced-sodium chicken broth
  • 10 garlic cloves, crushed, divided
  • 10 fresh sage leaves
  • 1/2 teaspoon red chile flakes, divided
  • About 1/2 tsp. kosher salt
  • 2 bunches (1 lb.) Tuscan kale, stems and coarse ribs removed
  • About 1/3 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary leaves
  • 4 anchovy fillets, finely chopped
  • 6 ounces day-old ciabatta bread, crusts trimmed, torn into 1 1/2-in. pieces
  • 1/2 teaspoon pepper
  • About 1/2 cup grated pecorino cheese
Nutrition
502
25% daily value
5 servings
                                       
                                            high-​fiber
     

Fat

32% 21

Saturated

25% 5

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

18% 55

Carbs (net)

- 43

Fiber

47% 12

Sugars

- 6

Sugars, added

- 0

Protein

57% 29

Cholesterol

5% 16

Sodium

63% 1520

Calcium

51% 507

Magnesium

39% 158

Potassium

48% 1682

Iron

50% 9

Zinc

22% 3

Phosphorus

65% 454

Vitamin A

53% 477

Vitamin C

189% 113

Thiamin (B1)

31% 0

Riboflavin (B2)

24% 0

Niacin (B3)

34% 7

Vitamin B6

30% 1

Folate equivalent (total)

85% 339

Folate (food)

- 327

Folic acid

- 7

Vitamin B12

7% 0

Vitamin D

0% 0

Vitamin E

20% 4

Vitamin K

860% 688
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