Description
A hearty Tuscan Kale Potato Bean Soup that blends earthy flavors with wholesome ingredients, perfect for cozy gatherings.
Ingredients
Scale
- 1 bunch Tuscan kale (or Lacinato), chopped
- 2 Yukon Gold potatoes, diced
- 1 can white beans (cannellini or great northern), rinsed
- 3 cloves garlic, minced
- 1 onion, chopped
- 4 cups vegetable or chicken broth
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme or rosemary
- Salt and pepper, to taste
Instructions
- In a large pot, heat olive oil over medium heat and sauté chopped onion and minced garlic for 5-7 minutes until soft.
- Add the chopped kale and cook for 3-4 minutes until it wilts.
- Stir in the diced potatoes and rinsed beans, mixing well.
- Pour in the broth and bring to a gentle boil, then reduce heat to simmer for 20-30 minutes until potatoes are fork-tender.
- Season with salt and pepper to taste and add fresh herbs just before serving.
- Serve warm with a drizzle of olive oil and crusty bread.
Notes
Feel free to substitute kale with Swiss chard or spinach, and use lentils or chickpeas instead of beans if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, healthy, kale, beans, autumn recipes, vegetarian, comfort food