Italian White Bean And Kale Soup Recipe

Name: Italian White Bean And Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: water; 1 small pkg. dried white beans; 2 Tbsp. olive oil; 3 stalks celery; 1 medium size carrot, sliced; 1 medium size onion, diced; 2 oz. Prosciutto, diced (may substitute ham hock); 1 (46 oz.) can chicken broth; 1 (10 oz.) pkg. frozen kale; 1/2 tsp. pepper; 1/2 c. shell pasta (small); grated Parmesan cheese

Servings: persons

water
1 small pkg. dried white beans
2 Tbsp. olive oil
3 stalks celery
1 medium size carrot, sliced
1 medium size onion, diced
2 oz. Prosciutto, diced (may substitute ham hock)
1 (46 oz.) can chicken broth
1 (10 oz.) pkg. frozen kale
1/2 tsp. pepper
1/2 c. shell pasta (small)
grated Parmesan cheese

1
In large saucepan, cover beans by 2 inches of water.
2
Bring to boil on high; boil 5 minutes.
3
Remove from heat; let stand 1 hour. Drain.
4
Heat oil in large saucepan over medium heat.
5
Add celery, carrot, onion, garlic and Prosciutto.
6
Cook, stirring frequently, for about 5 minutes.
7
Add beans, chicken broth and pepper.
8
Bring to boil over high heat.
9
Lower heat and simmer for 1 hour, or until beans are tender.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: water, 1 small pkg. dried white beans, 2 Tbsp. olive oil, 3 stalks celery, and more.

Yes, Italian White Bean And Kale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian White Bean And Kale Soup

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