Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini (Dave Lieberman) Recipe

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Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini (Dave Lieberman)
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Ingredients:

Directions:

  1. Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
  2. Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 247.88 Kcal (1038 kJ)
Calories from fat 120.84 Kcal
% Daily Value*
Total Fat 13.43g 21%
Cholesterol 9.6mg 3%
Sodium 535.12mg 22%
Potassium 418.03mg 9%
Total Carbs 21.56g 7%
Sugars 7.02g 28%
Dietary Fiber 1.11g 4%
Protein 11.38g 23%
Vitamin C 2.5mg 4%
Iron 0.4mg 2%
Calcium 26.1mg 3%
Amount Per 100 g
Calories 68.13 Kcal (285 kJ)
Calories from fat 33.21 Kcal
% Daily Value*
Total Fat 3.69g 21%
Cholesterol 2.64mg 3%
Sodium 147.08mg 22%
Potassium 114.9mg 9%
Total Carbs 5.93g 7%
Sugars 1.93g 28%
Dietary Fiber 0.3g 4%
Protein 3.13g 23%
Vitamin C 0.7mg 4%
Iron 0.1mg 2%
Calcium 7.2mg 3%

* 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

  • 5.9
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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