Description
A heartwarming soup filled with Tuscan kale, tender potatoes, and hearty beans, perfect for chilly evenings.
Ingredients
- Tuscan kale
- Potatoes (Yukon Gold or Russet)
- Beans (canned cannellini or navy)
- Garlic
- Onion
- Vegetable broth
- Olive oil
- Fresh herbs (thyme, rosemary, or parsley)
- Salt and pepper
Instructions
- Wash and chop the Tuscan kale into bite-sized pieces, discarding the tough stems. Set aside.
- Dice the potatoes into small cubes, keeping the skin on for added nutrition. Rinse under cold water.
- Heat a good drizzle of olive oil over medium heat in a large pot. Once shimmering, add minced garlic and diced onion. Sauté until the onion becomes translucent, about 5 minutes.
- Stir in the potatoes and beans, allowing them to mingle with the garlic and onion for a couple of minutes.
- Pour in the vegetable broth, bringing everything to a light boil. Lower the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Add the chopped kale and simmer for another 5-10 minutes to meld the flavors together.
- Taste the soup and adjust seasonings with salt and pepper according to your preference.
- Finish with freshly chopped herbs just before serving for a burst of freshness.
Notes
This soup tastes even better the next day once the flavors have fully developed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: soup, kale, potatoes, beans, comfort food, vegan soup