Italian Kale Soup Recipe
Recipe By Leites Culinaria
This italian kale soup, or zuppa valdostana, is made with layers of cabbage, kale, ciabatta bread, and gruyre, fontina, and parmesan cheeses.
4.4
21 Rating -
Rate
Vegdiet
45minstotal
30minsPrep
15minsCook
45m.total
30m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Italian Kale Soup Recipe
- 1.75 cup Store bought or homemade chicken stock
- As required Unsalted butter for the bowls
- 0.08 Large savoy cabbage
- 0.17 bunch Tuscan kale swiss chard, or fresh spinach
- 0.13 Loaf store bought or homemade italian ciabatta bread thinly sliced and toasted
- 0.17 Large clove garlic halved
- 3.33 Anchovies packed in oil drained
- 1.33 ounce Fontina coarsely grated
- 1.33 ounce Gruyere coarsely grated
- 0.58 ounce Parmigiano reggiano freshly grated
- As required Freshly ground black pepper
Nutrition
value
value
535
calories per serving
37 g Fat48 g Protein2 g Carbs< 1 g FiberOther
Current Totals
- Fat37g
- Protein48g
- Carbs2g
- Fiber< 1g
MacroNutrients
- Carbs2g
- Protein48g
- Fiber< 1g
Fats
- Fat37g
Vitamins & Minerals
- Calcium81mg
- Iron4mg
- Vitamin A135mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B315mg
- Vitamin B61mg
- Vitamin B934mcg
- Vitamin B120mcg
- Vitamin C15mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium96mg
- Manganese< 1mg
- Phosphorus512mg
- Selenium49mcg
- Zinc4mg
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 Leites Culinaria