12 Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 onions, chopped
  • 1 medium carrot, chopped
  • freshly ground pepper
  • 4 garlic cloves, minced, plus 2 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • Scant 1/4 teaspoon crushed red-pepper flakes
  • 12 ounces cannellini beans (2 cups), picked through and soaked overnight
  • 6 cups water
  • 1 dried bay leaf
  • 8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick
  • 8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick
Nutrition
523
26% daily value
6 servings
                                       
                                            high-​fiber, low-​sodium, low-​sugar, dairy-​free, gluten-​free
     

Fat

39% 25

Saturated

34% 7

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 4

Carbs

16% 48

Carbs (net)

- 36

Fiber

47% 12

Sugars

- 4

Sugars, added

- 0

Protein

57% 28

Cholesterol

20% 60

Sodium

4% 91

Calcium

21% 210

Magnesium

36% 153

Potassium

32% 1524

Iron

46% 8

Zinc

41% 5

Phosphorus

48% 333

Vitamin A

10% 90

Vitamin C

7% 7

Thiamin (B1)

47% 1

Riboflavin (B2)

24% 0

Niacin (B3)

25% 4

Vitamin B6

59% 1

Folate equivalent (total)

68% 272

Folate (food)

- 272

Folic acid

- 0

Vitamin B12

12% 0

Vitamin D

459% 69

Vitamin E

10% 2

Vitamin K

10% 12

Sugar alcohols

- 0

Water

- 338
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