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Cavolo Nero and Cannellini Bean Soup
MARTHA STEWART12Ingredients
75Minutes
230Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. cavolo nero (also called Tuscan kale, stemmed and coarsely chopped)
- 2 Tbsp. extra-virgin olive oil
- 1/3 cup red onion (finely chopped)
- 3 garlic cloves (thinly sliced)
- 1 dried red chile (crumbled)
- 1/2 tsp. fennel seeds
- 4 cups low sodium store bought chicken stock (or homemade)
- 8 oz. cannellini beans (dried, soaked according to package instructions)
- 1 tomato (medium, seeded and finely chopped, about 3/4 cup)
- 1/4 tsp. coarse salt
- freshly ground pepper
- 1/4 loaf bread (Tuscan, about 6 ounces, cut into 1/2-inch-thick slices and toasted)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium360mg15% |
| Potassium890mg25% |
| Protein12g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A350% |
| Vitamin C240% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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