Italian · Dinner
Tuscan Bread and Vegetable Soup (Low-Calorie)
A brothy Tuscan-style soup built on cannellini beans, cavolo nero, and day-old bread toasted rather than fried, simmered with tomato, garlic, and rosemary. Finished with a light drizzle of olive oil and shaved Parmesan instead of a heavy pour, this version keeps the rustic, herb-forward character while trimming fat and calories.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
388Calories
18.5gProtein
9.6gFat
59.3gCarbs
10.9gSugar
15.5gFiber
751mgSodium
3mgChol
2.3gSat Fat
1120mgPotassium
245mgCalcium
5.2mgIron
0.1mcgVitamin B12
43mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Dice carrot, celery, and onion; mince garlic; cube sourdough; chop cavolo nero; measure rosemary on a cutting board.
2
Toast bread cubes on a small oven tray at 350°F for 6 to 8 minutes until dry and lightly golden at the edges, stirring once halfway.
3
Warm 1 tsp olive oil in a small pot over medium heat and sweat carrot, celery, and onion for 5 minutes until softened but not browned.
4
Add garlic and rosemary, cook for 30 seconds until fragrant; stir in tomatoes, stock, beans, and cavolo nero; simmer uncovered 12 minutes until vegetables are tender.
5
Stir toasted bread cubes off heat and let sit 2 minutes to soften slightly before serving.
6
Plate
Ladle soup into a bowl, drizzle with remaining 0.5 tsp olive oil, and scatter shaved Parmesan on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g, drained weight cooked cannellini beans
- 6.4 oz180g cavolo nero
- 2 oz56g day-old sourdough bread
- 2/3 cup80g, a quarter of a 14.5 oz can canned crushed tomatoes
- 2 clove2 clove garlic
- 3 tsp3 tsp olive oil, divided
- 2.8 oz80g carrot
- 2.8 oz80g celery
- 4 tbsp4 tbsp onion
- 2 cup480ml vegetable stock (low sodium)
- 1 tsp1 tsp fresh rosemary
- 2 tbsp14g shaved Parmesan
- salt and black pepper to taste
