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Prep Time:45 minsAdditional Time:1 hr 30 minsTotal Time:2 hrs 15 minsServings:8Yield:10 cupsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:1 hr 30 minsTotal Time:2 hrs 15 minsServings:8Yield:10 cups
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:1 hr 30 mins
Additional Time:
1 hr 30 mins
Total Time:2 hrs 15 mins
Total Time:
2 hrs 15 mins
Servings:8
Servings:
8
Yield:10 cups
Yield:
10 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1pounddried cannellini or great northern beans1tablespoonolive oil1 ½cupsdiced onion1cupdiced carrots1cupdiced celery2tablespoonschopped fresh garlic4cupslow-sodium chicken broth4cupswater2dried bay leaves1 Parmesan rind (optional; see Tip)6cupschopped fresh kale1(15 ounce) canno-salt-added diced tomatoes with basil, garlic & oregano, drained2teaspoonsminced fresh rosemary3tablespoonswhite-wine vinegar1teaspoonsaltGround pepper to taste
Cook Mode(Keep screen awake)
Ingredients
1pounddried cannellini or great northern beans
1tablespoonolive oil
1 ½cupsdiced onion
1cupdiced carrots
1cupdiced celery
2tablespoonschopped fresh garlic
4cupslow-sodium chicken broth
4cupswater
2dried bay leaves
1 Parmesan rind (optional; see Tip)
6cupschopped fresh kale
1(15 ounce) canno-salt-added diced tomatoes with basil, garlic & oregano, drained
2teaspoonsminced fresh rosemary
3tablespoonswhite-wine vinegar
1teaspoonsalt
Ground pepper to taste
Directions
Pick over and sort beans, then rinse under cold water and transfer to a large bowl. Add 3 quarts cold water, cover, and soak at room temperature for 8 to 24 hours. (To quick-soak, see Tip.) Drain and rinse the beans.
Heat oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until starting to soften, about 8 minutes. Stir in garlic; cook until fragrant, about 1 minute.
Stir in broth, water, the soaked beans, bay leaves, and Parmesan rind, if using. Increase heat to high, bring to a boil, and cook for 5 minutes. Reduce heat to low, partially cover, and simmer until the beans are nearly tender, 45 to 50 minutes.
Stir in kale, tomatoes, and rosemary. Partially cover and continue to cook until the beans are tender, 30 to 45 minutes more.
Discard bay leaves and Parmesan rind, if using. Stir in vinegar and salt; season generously with pepper.
Tips
Adding a Parmesan rind to a pot of soup adds a subtle savory flavor. You can cut off the rind of any size block of Parmesan and save it for future use; rinds will keep in the freezer for 6 months.
Originally appeared: Diabetic Living Magazine, Winter 2019; updated November 2022
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Nutrition Facts(per serving)270Calories3gFat44gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
