Tuscan Kale Soup Recipe
Serves 6
15 mins prep
30 mins cook
50 mins total
This Tuscan Kale Soup is a big pot of vegetables cooked in vegetable stock to perfection and served with a loaf of crusty bread on the side. Vegan and gluten-free, this Kale and Cabbage Soup recipe is worth putting on rotation for a healthy and filling dinner ideal for cold winter evenings.
0 servings
For the Soup:
To Serve:
Heat olive in a heavy bottom large pot or a large dutch oven on medium heat. Add in onion, carrot, and celery. Saute, stirring frequently, until translucent, 7-8 minutes.
Stir in the tomato paste and cook until dissolved. Add in the garlic and cook until fragrant, 30 seconds or so.
Stir in the cabbage, tomatoes, potatoes, and salt and pepper.
Pour in the vegetable stock. Bring it to a boil, turn down the heat to medium-low and let it simmer, until potatoes are cooked, 20-25 minutes.
Stir in the kale leaves and beans and cook for another 5-7 minutes until kale is wilted and beans are warmed through.
When ready to serve, ladle into bowls, garnish with chopped parsley, and serve along with crusty bread, if preferred.
