Gluten-free recipes

Gluten-free tuscan white bean and kale soup

A hearty rustic soup of cannellini beans, kale, and tomatoes in a garlic broth.

Ingredients

• two 15-oz cans cannellini beans, drained
• 4 cups kale, chopped
• one 14-oz can diced tomatoes
• 4 garlic cloves, minced
• 1 yellow onion, diced
• 2 carrots, diced
• 6 cups gluten-free vegetable broth
• 2 tbsp olive oil
• 1 tsp salt

Steps

1. Heat olive oil in a large pot over medium heat and saute onion and carrots 5 minutes.
2. Add garlic and cook 1 minute until fragrant.
3. Stir in tomatoes, beans, and broth, then bring to a simmer.
4. Simmer 15 minutes to meld flavors.
5. Add kale and cook 5 more minutes until wilted.
6. Season with salt and serve.

Keeping it gluten-free

Made with gluten-free ingredients as written — dairy-free. Always confirm packaged items (broth, sauces, tamari) are labeled gluten-free.

Check the labels on packaged ingredients like broth, sauces and spices. Guidance, not medical advice.