Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini
10 Ingredients
  • 1/4 cup extra-virgin olive oil, plus more for the bruschetta
  • 6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
  • 2 teaspoons dried oregano
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons red wine vinegar
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 quarts chicken stock, water, or a combination
  • Salt and freshly ground black pepper
  • 1 large bunch kale, large ribs removed, chopped
  • 1 baguette
Nutrition
324
16% daily value
8 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

13% 8

Saturated

6% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

17% 51

Carbs (net)

- 42

Fiber

34% 8

Sugars

- 5

Sugars, added

- 0

Protein

29% 14

Cholesterol

0% 0

Sodium

43% 1041

Calcium

17% 174

Magnesium

23% 96

Potassium

20% 930

Iron

34% 6

Zinc

18% 2

Phosphorus

27% 189

Vitamin A

19% 174

Vitamin C

48% 43

Thiamin (B1)

35% 0

Riboflavin (B2)

21% 0

Niacin (B3)

18% 3

Vitamin B6

22% 0

Folate equivalent (total)

45% 181

Folate (food)

- 138

Folic acid

- 25

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

22% 3

Vitamin K

196% 235

Sugar alcohols

- 0

Water

- 371
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