Tuscan Kale Soup Recipe
Serves 615 mins prep30 mins cook
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.
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What you need
Instructions
0 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. 1 Stir in the tomato paste and cook until dissolved. Add in the garlic and cook until fragrant, 30 seconds or so. 2 Stir in the cabbage, tomatoes, potatoes, and salt and pepper. 3 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. 5 Stir in the kale leaves and beans and cook for another 5-7 minutes until kale is wilted and beans are warmed through. 4 When ready to serve, ladle into bowls, garnish with chopped parsley, and serve along with crusty bread, if preferred.View original recipe