Tuscan Bean Soup
This is our kidney friendly version of a Tuscan classic. We’ve reduced the quantity of beans, but you will still enjoy a complete protein by tearing up a slice of bread into the soup.
Makes
Serving size
Ingredients
2 cloves of garlic
2 tablespoons olive oil
1 medium onion, diced
1 small zucchini, diced
1 bunch (7 ounces) broccoli rabe
1 (14-ounce) can cannellini (white) beans, drained and rinsed
1 (14-ounce) can whole tomatoes
4 cups low-sodium chicken broth
3 sprigs thyme
Black pepper, freshly grounded, to taste
½ loaf (about 6 oz) Italian Bread
A pinch of sea salt (Optional)
Instructions
- Smash the garlic with the flat side of the chef’s knife and mince.
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook, stirring occasionally, over low heat for 5 minutes.
- Add the zucchini and cook together until the onion is translucent, approximately for 3 to 5 more minutes.
- Remove the bottom stems from the broccoli rabe. Chop the broccoli rabe while the onions are cooking.
- Add them to the pot. Raise the heat to medium and stir the greens until they wilt.
- Add the drained beans. Squeeze the tomatoes into the pot, breaking them up (with very clean hands).
- Add the chicken broth and stir to combine. Cook over medium heat for 10 minutes.
- Pluck the thyme leaves from their stems and add them to the soup.
- Season to taste with salt, if desired, and freshly ground pepper.
- Cook for 5 minutes more and serve. Tear crusty bread into the soup. Enjoy!
Cooking Tip
As we all focus on creating less food waste, this dish offers a great way to use up crusty bread that’s getting a bit hard. The bread soaks up the delicious broth and makes this soup more filling and satisfying.
If you need to achieve even lower potassium, you can substitute the broccoli rabe with frozen turnip greens.
Recipe contributed by FamilyCook Productions
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