Soups High-Protein Soups
Tuscan Tomato, Cannellini Bean & Kale Soup
Method
Saute Base: Sauté the onion and garlic in olive oil over medium heat for 3 minutes until softened, then transfer to the soup maker jug.
Load Jug: Add the canned tomatoes, rinsed cannellini beans, tomato purée, dried oregano, and vegetable stock, stirring gently to combine.
Cook Cycle: Select the Chunky setting on your electric soup maker and allow the 28-minute automated cycle to run.
Add Kale: Stir the shredded cavolo nero into the hot soup during the final 5 minutes of cooking until tender.
Chef's Tip
Cooking Hack: For a richer, silkier broth without adding cream, blend half a tin of the cannellini beans into the vegetable stock before adding the rest of the ingredients to the jug.
Nutrition Facts
Per serving
165
Calories
8 g
Protein
4 g
Fat
21 g
Carbs
