Plant-Powered Recipes

Tuscan Kale & White-Bean Soup

Name: Tuscan Kale & White-Bean Soup
Yield: Serves 6
Ingredients: 2 cans cannellini beans, rinsed; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 1 can diced tomatoes; 5 cups low-sodium broth; 5 cups chopped kale; 3 garlic cloves; 1 teaspoon rosemary; Black pepper

Serves 6 · About 45 minutes

Rosemary, tomatoes, kale and creamy white beans make a simple, deeply comforting soup.

Blood Pressure FriendlyBlood Sugar FriendlyHeart Healthy

YieldServes 6

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Plant-ForwardBuilt around plant foods and everyday ingredients.

Whole-Food FocusDesigned to make nutrient-dense choices easier.

Flavor FirstHerbs, spices and aromatics bring satisfying flavor.

Everyday WellnessA practical recipe for a balanced eating pattern.

Ingredients

2 cans cannellini beans, rinsed ^HA
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
1 can diced tomatoes ^HA
5 cups low-sodium broth ^HA
5 cups chopped kale
3 garlic cloves
1 teaspoon rosemary
Black pepper

Directions

Soften onion, carrot and celery.
Add garlic and rosemary, then tomatoes, broth and beans.
Simmer 20 minutes and mash a few beans into the broth.
Add kale and cook until tender.

Pairs Well With

Good companions for serving this recipe:

Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/tuscan-kale-white-bean-soup.html

A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.