Lots of veggies in one warm and happy package.

Dinner on a Blustery Day- Tuscan Kale Soup

Posted on Posted in Nutrition Information, Recipes

Today was really the first day that it’s been cold enough to even think about having soup.  The thought of soup, naturally, leads to me really wanting soup.  And not just wanting it, but wanting to make it.  Unfortunately, I didn’t have very many soupy ingredients at home, but I did have kale and canned cannellini beans, which is a good start.  Fortunately, I found a recipe for Tuscan Kale Soup (which apparently isn’t actually Tuscan) that I whipped up in about 20 minutes, and it was delicious!

Lots of veggies in one warm and happy package.

Tuscan Kale Soup

  • 1 tsp extra-virgin olive oil
  • 2 medium carrots, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 c homemade or low-sodium canned chicken broth
  • 1 (15-ounce) cans white beans (cannellini or great northern), with their liquid
  • 5 to 6 cups roughly chopped kale or swiss chard leaves
  • Oregano, lemon juice, and/or garlic salt to taste
  • Kosher salt and freshly ground black pepper
  • Parmigiano-Reggiano for serving

1) Heat olive oil in a large saucepan over medium-high heat until shimmering. Add garlic and carrots and cook, stirring frequently, until softened but not browned, about 5 minutes.

2) Add chicken broth, beans and their liquid, and kale. Increase heat to high, and bring to a boil. When kale is wilted, reduce to a bare simmer, add kale, cover and cook for 15 minutes.

I was playing “Hide and Seek” with the soup… see how much the kale wilts?

3) Use a hand blender or masher to roughly puree part of the beans until desired consistency is reached. Season to taste with salt and pepper.

Serve with romano cheese and good bread on a cooooold night.

Dinner on a Blustery Day

Dinner on a Blustery Day

Ingredients

  • 1 tsp extra-virgin olive oil
  • 2 medium carrots, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 cups homemade or low-sodium canned chicken broth
  • 1 (15-ounce) cans white beans (cannellini or great northern), with their liquid
  • 5 to 6 cups roughly chopped kale or swiss chard leaves
  • Oregano, lemon juice, and/or garlic salt to taste
  • Kosher salt and freshly ground black pepper
  • Parmigiano-Reggiano for serving

Directions

  1. Heat olive oil in a large saucepan over medium-high heat until shimmering. Add garlic and carrots and cook, stirring frequently, until softened but not browned, about 5 minutes.
  2. Add chicken broth, beans and their liquid, and kale. Increase heat to high, and bring to a boil. When kale is wilted, reduce to a bare simmer, add kale, cover and cook for 15 minutes.
  3. Use a hand blender or masher to roughly puree part of the beans until desired consistency is reached. Season to taste with salt and pepper.
http://www.foodsciencenerd.com/tuscan-kale-soup/

I'd love to hear your thoughts!