Directions:
- Put the onion, garlic, and celery in a 5qt pot.
- Pour extra virgin oil over them, toss with a wooden spoon to coat with the oil, and place over low heat.
- Cook, stirring occasionally for 10 minutes or until onions are tender Add the Tuscan kale, cabbage, kale or swiss chard, cabbage, carrots, squash, potato, fresh herbs and broth or water and bring to a simmer Cook the soup, stirring occasionally for 1 hour over low heat.
- Remove the rosemary sprig and the bay leaf.
- Add salt and pepper to tast.
- Puree 5 cups of vegies from the soup with 1 cup of beans in a food processor.
- Return the puree to the soup Place 1 slice of toasted bread in each soup bowl and ladle soup over bread.
- Drizzle with extra virgin olive oil and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 9557.47 Kcal (40015 kJ) | ||
| Calories from fat | 53.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.92g | 9% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 0% | |
| Sodium | 182.01mg | 8% | |
| Potassium | 947.56mg | 20% | |
| Total Carbs | 41.47g | 14% | |
| Sugars | 6.35g | 25% | |
| Dietary Fiber | 10.36g | 41% | |
| Protein | 13.04g | 26% | |
| Vitamin C | 29.8mg | 50% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.1mg | 23% | |
| Calcium | 140.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 1906.82 Kcal (7983 kJ) | ||
| Calories from fat | 10.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 9% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 36.31mg | 8% | |
| Potassium | 189.05mg | 20% | |
| Total Carbs | 8.27g | 14% | |
| Sugars | 1.27g | 25% | |
| Dietary Fiber | 2.07g | 41% | |
| Protein | 2.6g | 26% | |
| Vitamin C | 5.9mg | 50% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.8mg | 23% | |
| Calcium | 28mg | 14% | |
* 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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