Fagioli Tuscano Soup Recipe

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Ingredients:

Serving

1 baking potato, diced
1 large tomato, chopped
1/2 cup onion, minced
1 lb tuscan kale, chopped
8 cloves garlic, cut in half
1/2 tbsp coarse sea salt
1/4 tsp crushed red pepper flakes
1/4 tsp ground black pepper
6 1/2 cups water
19 oz cooked kidney beans, drained and rinsed

Directions:

Combine all ingredients in a large soup pot.
Bring to a boil, then reduce heat and simmer 1 1/4 hours.
Puree smooth in a blender or food processor, then return to pot and stir in kidney beans.
Keep warm until redy to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	289.94 Kcal (1214 kJ)
Calories from fat	60.72 Kcal
		% Daily Value*
Total Fat	6.75g	10%
Sodium	1420.11mg	59%
Potassium	706.28mg	15%
Total Carbs	47.35g	16%
Sugars	4.9g	20%
Dietary Fiber	13.11g	52%
Protein	17.15g	34%
Vitamin C	11.2mg	19%
Iron	4.2mg	23%
Calcium	97.4mg	10%

Amount Per 100 g
Calories	41 Kcal (172 kJ)
Calories from fat	8.58 Kcal
		% Daily Value*
Total Fat	0.95g	10%
Sodium	200.79mg	59%
Potassium	99.86mg	15%
Total Carbs	6.69g	16%
Sugars	0.69g	20%
Dietary Fiber	1.85g	52%
Protein	2.43g	34%
Vitamin C	1.6mg	19%
Iron	0.6mg	23%
Calcium	13.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.6

Points
7

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free

Bad Points

High in Sodium

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