Ingredients
Scale
- 4 cups stale bread, cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 4 cups vegetable broth
- 1 can cannellini beans, rinsed
- 2 cups chopped kale
- 1 teaspoon thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in zucchini and thyme, cook for an additional 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Add cannellini beans and kale, and simmer for 10 minutes.
- Stir in the cubed bread and let sit for 10 minutes for flavors to meld.
Notes
- Best served with crispy skin on top for added texture.
- Can be made a day in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg