12 Ingredients
  • 1 1/2 pounds cavolo nero (also called Tuscan kale), stemmed and coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup finely chopped red onion
  • 3 garlic cloves, thinly sliced
  • 1 dried red chile, crumbled
  • 1/2 teaspoon fennel seeds
  • 4 cups homemade or low-sodium store-bought chicken stock
  • 8 ounces dried cannellini beans, soaked according to package instructions
  • 1 medium tomato, seeded and finely chopped (about 3/4 cup)
  • 1/4 teaspoon coarse salt
  • freshly ground pepper
  • 1/4 loaf Tuscan bread (about 6 ounces), cut into 1/2-inch-thick slices and toasted
Nutrition
367
18% daily value
6 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

14% 9

Saturated

8% 2

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

18% 55

Carbs (net)

- 43

Fiber

47% 12

Sugars

- 8

Sugars, added

- 0

Protein

42% 21

Cholesterol

2% 5

Sodium

21% 502

Calcium

32% 317

Magnesium

36% 150

Potassium

33% 1532

Iron

40% 7

Zinc

24% 3

Phosphorus

45% 315

Vitamin A

64% 577

Vitamin C

156% 140

Thiamin (B1)

40% 0

Riboflavin (B2)

32% 0

Niacin (B3)

35% 6

Vitamin B6

46% 1

Folate equivalent (total)

87% 347

Folate (food)

- 337

Folic acid

- 6

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

18% 3

Vitamin K

674% 809

Sugar alcohols

- 0

Water

- 282
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