Borlotti Bean & Kale Soup With Ricotta Toast Recipe
Recipe By Taste
Legumes and leafy kale give this hearty soup superfood cred and full flavour.
4.4
11 Rating -
Rate
Vegdiet
1hr 40minstotal
20minsPrep
1hr 20minsCook
1hr 40m.total
20m.Prep
1hr 20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Borlotti Bean & Kale Soup With Ricotta Toast Recipe
- 45 gram Dried borlotti beans
- 1/4 tablespoon Olive oil
- 1/4 Large brown onion, finely chopped
- 1/2 Carrots, peeled, finely chopped
- 1/2 stick Celery Finely Chopped
- 1/2 Garlic Cloves, Crushed
- 1/2 teaspoon Fresh thyme leaves
- 0.06 teaspoon Dried chilli flakes
- 1/4 tablespoon No added salt tomato paste
- 100 gram Can no added salt diced tomatoes
- 0.31 liter Water
- 1/4 bunch Kale, stalks trimmed, shredded
- 2 Thin slices sourdough baguette
Nutrition
value
value
123
calories per serving
4 g Fat6 g Protein15 g Carbs10 g FiberOther
Current Totals
- Fat4g
- Protein6g
- Carbs15g
- Fiber10g
MacroNutrients
- Carbs15g
- Protein6g
- Fiber10g
Fats
- Fat4g
Vitamins & Minerals
- Calcium240mg
- Iron6mg
- Vitamin A1992mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9218mcg
- Vitamin B120mcg
- Vitamin C99mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium94mg
- Manganese1mg
- Phosphorus132mg
- Selenium4mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste