Tuscan Kale and Bean Soup

Tuscan Kale and Bean Soup

 

Here’s a hearty vegan Tuscan Kale and Bean Soup for lunch or dinner. I chose cannellini beans, but use whatever you like best!

Watch the Tuscan Kale and Bean Soup Video Here:

This is a quick and easy soup to make. If you can’t find Tuscan or Lacinto kale, substitute escarole or any other hearty green.

Chop your vegetables small so a few different pieces fit on the spoon at once for best flavor and enjoyment.

Tuscan Kale and Bean Soup

Coarsely chop the kale.

Tuscan Kale and Bean Soup

Don’t overcook the kale, it should still have a nice bright green color and be tender but not mushy.

Tuscan Kale and Bean Soup

If you’re family doesn’t favor meatless dishes, simply brown 1 pound of loose sausage in the oil before sweating the aromatics or add 3 cups shredded cooked chicken at the end.

Or, keep it vegetarian and shred a little Parmesan cheese over the top of the soup for added flavor.

Tuscan Kale and Bean Soup Recipe

 

Tuscan Kale and Bean Soup
Author: 
Recipe type: Soup
Cuisine: Italian
Makes: 8 two-cup servings
 
This is a quick and easy soup to make. If you can’t find Tuscan or Lacinto kale, substitute escarole or any other hearty green. If you’re family doesn’t favor meatless dishes, simply brown 1 pound of loose sausage in the oil before sweating the aromatics or add 3 cups shredded cooked chicken at the end. Parmesan cheese on top is optional!
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 6 garlic cloves, minced
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground pepper
  • 6 cups stock or water
  • 1 can (x ounces) fire-roasted tomatoes
  • 1 bunch washed, trimmed and coarsely chopped Tuscan kale, or other hearty green
  • 1 can (19 ounces) cannellini beans, rinsed and drained
  • Garnish: freshly grated Parmesan cheese, optional
Method
  1. Heat the oil in a 7-quart Dutch oven or large heavy-bottomed saucepan, with a cover, over medium heat.
  2. Note: If you choose to use sausage in the soup cook in the hot oil until browned, using a wooden spoon to break the sausage in to a small crumble.
  3. Stir in the onions, celery, carrots, garlic, salt and pepper; cover and sweat, stirring occasionally for 5 minutes. Lower the heat a little if the vegetables are browning.
  4. Add the stock and tomatoes, bring to a boil, lower the heat to a simmer and cook for 20 minutes.
  5. Stir in the beans and kale or other greens, return to a boil, lower the heat and cook another 8 minutes or until the greens are tender, but not soft.
  6. Serve with freshly grated Parmesan cheese, if you like.

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