Tuscan Kale and White Bean Soup

Kidney Friendly Tuscan Kale Soup
Anthony Valentine

Tuscan Kale Soup

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Sodium 203 mg
Potassium 531 mg
Phosphorus 94 mg
Protein 10 g
Prep Time 20 mins
Cook Time 1 hr 15 mins
Servings 6 people
Calories 246 kcal
Course Dinner, Lunch, Side Dish
Cuisine Italian


  • 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.

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