Italian · Dinner
Tuscan Bread and Vegetable Soup (Gluten-Free)
A rustic Tuscan-style soup with cannellini beans, kale, carrot, celery, and tomato simmered in vegetable broth, thickened with toasted gluten-free bread cubes instead of traditional wheat. Finished with olive oil and parmesan.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
435Calories
17.4gProtein
16.9gFat
56.1gCarbs
9.5gSugar
13.2gFiber
1299mgSodium
4.4mgChol
3.9gSat Fat
1015mgPotassium
275mgCalcium
4.8mgIron
0.1mcgVitamin B12
39mgVitamin C
vegetarian
gluten-free
vegan
low-calorie
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Stem and chop kale; dice carrot, celery, onion, and tomato; mince garlic; tear gluten-free bread into rough cubes and toast on a tray at 375°F for 6 minutes until dry and lightly golden.
2
Warm olive oil in a small pot over medium heat; sweat onion, carrot, and celery for 5 minutes until softened, then stir in garlic, thyme, tomato, cannellini beans, and vegetable stock; bring to a boil and simmer on low for 18 minutes until vegetables are tender and kale is deep green.
3
Stir in toasted bread cubes and let stand off heat for 3 minutes so bread soaks up broth without disintegrating.
4
Plate
Ladle into a bowl, season with salt and pepper, top with parmesan, and drizzle with olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g cooked cannellini beans
- 2.8 oz80g kale
- 22 small carrot (about 50g)
- 22 celery stalk (about 40g)
- 11 onion (about 40g)
- 4 cloves4 cloves garlic
- 5.2 oz150g tomato
- 3.6 oz100g gluten-free bread
- 2 cup480ml vegetable stock
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 2 tbsp2 tbsp parmesan
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 small pinch dried thyme
