Tuscan Kale and White Bean Soup

Kidney Friendly Tuscan Kale Soup

Tuscan Kale Soup

Out Tuscan kale soup is hearty and full of texture and taste. It's loaded with plenty of vegetables, cannellini beans, and herbs. Serve with a fresh salad for an easy lunch or dinner.
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Low Sodium
Servings: 6 people


Calories:246 kcal
Carbs:41 g
Sodium:203 mg
Potassium:531 mg
Phosphorus:94 mg
Protein:10 g
Fiber:7 g


  • 2 tbsp Olive Oil
  • 1 Onion, large
  • 1 Carrots, large
  • 2 Celery ribs
  • 2 tbsp Garlic, finely chopped
  • 3 Plum Tomatoes, diced You can use any tomatoes here
  • 2 cups Cannellini Beans
  • 6 cups Vegetable Broth, or water
  • 1 tsp Italian Seasoning
  • 3 cups Kale
  • ½ cup Parsley, fresh
  • ¼ lb Ditalini pasta
  • ½ tsp Kosher salt
  • ¼ tsp Crushed Red Pepper, optional


  • Add oil to a large stock pot and turn the heat to medium-high. When the oil is hot, add onions, carrots, and celery and cook for 5-7 minutes.
  • Add garlic and red pepper flakes, and cook for 1-2 minutes.
  • Add beans, tomatoes, kale, and parsley. Cook for 3-4 minutes.
  • Add vegetable broth, Italian seasoning, and salt. Bring to a boil, lower to a simmer, and cook for 30-45 minutes.
  • Bring a pot of water to boil and cook pasta. Drain and add cooked pasta to soup.

Full Nutrition

Nutrition Facts
Tuscan Kale Soup
Amount Per Serving
Calories 246 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 203mg9%
Potassium 531mg15%
Carbohydrates 41g14%
Fiber 7g29%
Sugar 3g3%
Protein 10g20%
Vitamin A 6432IU129%
Vitamin B1 0.1mg7%
Vitamin B2 0.2mg12%
Vitamin B3 1mg5%
Vitamin B5 0.3mg3%
Vitamin B6 0.2mg10%
Vitamin C 42mg51%
Vitamin E 1mg7%
Vitamin K 200µg190%
Calcium 152mg15%
Copper 0.2mg10%
Folate 42µg11%
Iron 3mg17%
Manganese 1mg50%
Magnesium 37mg9%
Phosphorus 94mg9%
Selenium 19µg27%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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