Tuscan Kale and White Bean Soup

Kidney Friendly Tuscan Kale Soup

Tuscan Kale & White Bean Soup

Anthony Valentine, Kidney-Friendly Chef
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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
Serving Size:

Nutrition

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

Ingredients 

  • 1 Onion, large
  • 1 Carrot, 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

Instructions

  • 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.

Anthony Valentine, Kidney-Friendly Chef (115)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

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