Tuscan White Bean and Kale Soup
Buttery cannellini beans and earthy kale combine to make every spoonful of this lovely pure, nourishing comfort.
- 3 tsp Knorr Tomato & Garlic Seasoning
- 1 Knorr Vegetable Stock Pot
- 2 medium carrots diced
- 1 celery stick
- 1 medium onion diced
- 1/2 small cabbage shredded
- 100 g kale stem removed and shredded
- 1 tinned chopped tomatoes
- 1 tinned cannellini beans drained
- 1.5 litres of water
- 2 bay leaves
- 2 tbsp olive oil
- 1 tsp pesto
Heat the oil in a pan and cook the onions, carrot and celery for 5 minutes.
Add the bay leaves, tomatoes and Knorr Tomato & Garlic Seasoning.
Mix the Knorr Vegetable Stock Pot with the water then pour into the pan and allow to simmer for 20 minutes.
Add in the cannellini beans, cabbage and kale then simmer for another 5 minutes.
Remove from the heat and serve with a spoonful of pesto.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||291.477 kcal|
|Protein (g)||11.737 g|
|Sugar (g)||9.285 g|
|Fat (g)||10.739 g|
|Fibre (g)||11.15 g|
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