Low Iodine Rosemary Tuscan White Bean and Kale Soup

Total time50 min

Prep time15 min

Cook time35 min

Low Iodine Rosemary Tuscan White Bean and Kale Soup

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Ingredients

4 servings

3 tbsp extra virgin olive oil, plus more for drizzling
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
4 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
½ tsp red pepper flakes
1 can (14 oz) diced tomatoes
2 cans (15 oz each) cannellini beans, drained and rinsed
Chef's tip
Choose canned cannellini beans; drain and rinse if the recipe calls for it.
4 cups low-sodium chicken broth
1 parmesan rind (optional)
Omit this
This ingredient likely doesn’t work for the diet.
4 cups lacinato kale, stems removed and leaves roughly chopped
1 tbsp fresh lemon juice
salt and pepper, to taste

Instructions

1
Heat 3 tbsp extra virgin olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
2
Add the garlic, rosemary, thyme, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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