Tuscan White Bean and Kale Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
11.9g
Energy (kJ)
1163kJ
Energy (kcal)
278kcal
Carbohydrate incl. fibre (g)
39.2g
Carbohydrate excl. fibre (g)
31.4g
Sugar (g)
9.6g
Fibre (g)
10.1g
Fat (g)
8.8g
Saturated fat (g)
1.6g
Unsaturated fat (g)
6.8g
Monounsaturated fat (g)
5.3g
Polyunsaturated fat (g)
1.1g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
656mg
Salt (g)
1.64g
Vitamin A (IU)
7132IU
Vitamin C (mg)
61.2mg
Calcium (mg)
199mg
Iron (mg)
5.04mg
Potassium (mg)
1126mg
Total
47.8g
4652kJ
1112kcal
156.8g
125.6g
38.3g
40.2g
35.4g
6.2g
27.1g
21.3g
4.3g
0.0g
0mg
2624mg
6.56g
28528IU
244.7mg
794mg
20.15mg
4504mg
- 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
Garnish
- 1 tsp pesto