Ingredients:
- 2 carrots (diced )
- 1 loaf stale round italian bread (diced into cubes)
- 1/4 savoy cabbage (diced )
- 1/2 red leaf kale (diced )
- 3 tbsp italian seasoning
Directions:
- Soak beans in a pot for 24 hours in 6 cups of water.
- Soften beans by gently boiling for 1 hour (use the same water they were soaking in as this becomes the base of your stock).
- Remove beans from water (retain water) set half aside the beans as is, puree the other half in a blender.
- In a large soup pot, add olive oil. Sauté onions and leaks till they soften.
- Add carrots, celery and garlic. Sauté for about 10 minutes.
- Add bean stock, cabbage, and kale, simmer for 20 minutes.
- Add bread, potatoes, the can of tomatoes, the beans(both whole and the puree) and seasonings and simmer for about 45- 60 minutes until the soup thickens and take on a uniform consistency.
- Serve in bowls and sprinkle cheese on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.11 Kcal (645 kJ) | ||
| Calories from fat | 63.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Sodium | 101.53mg | 4% | |
| Potassium | 368.7mg | 8% | |
| Total Carbs | 19.17g | 6% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 4.93g | 20% | |
| Protein | 4.25g | 9% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.4mg | 8% | |
| Calcium | 46.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 82.62 Kcal (346 kJ) | ||
| Calories from fat | 33.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 11% | |
|---|---|---|---|
| Sodium | 54.43mg | 4% | |
| Potassium | 197.65mg | 8% | |
| Total Carbs | 10.28g | 6% | |
| Sugars | 1.67g | 12% | |
| Dietary Fiber | 2.64g | 20% | |
| Protein | 2.28g | 9% | |
| Vitamin C | 5.2mg | 16% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.7mg | 8% | |
| Calcium | 24.9mg | 5% | |
* 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.
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