Tuscan Kale and White Bean Soup

Kidney Friendly Tuscan Kale Soup

Tuscan Kale & White Bean Soup

Our 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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High Potassium, Low Cal, Low Phosphorus, Low Sodium
Total Time: 1 hour 35 minutes
Servings: 6 people


Calories:235 kcal
Carbs:32 g
Sodium:251 mg
Potassium:506 mg
Phosphorus:79 mg
Protein:8 g
Fiber:7 g


  • 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
  • 3 tbsp Olive oil
  • 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 the soup.

Full Nutrition

Nutrition Facts
Tuscan Kale & White Bean Soup
Amount Per Serving
Calories 235 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 251mg11%
Potassium 506mg14%
Carbohydrates 32g11%
Fiber 7g29%
Sugar 3g3%
Protein 8g16%
Vitamin A 5761IU115%
Vitamin B1 0.1mg7%
Vitamin B2 0.2mg12%
Vitamin B3 1mg5%
Vitamin B5 0.2mg2%
Vitamin B6 0.2mg10%
Vitamin C 45mg55%
Vitamin E 2mg13%
Vitamin K 223µg212%
Calcium 152mg15%
Copper 0.2mg10%
Folate 43µg11%
Iron 3mg17%
Manganese 1mg50%
Magnesium 34mg9%
Phosphorus 79mg8%
Selenium 13µg19%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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