Tuscan Kale and Bean Soup

Tuscan Kale and Bean Soup

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!




  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.