Description
A comforting and flavorful Tuscan Kale Potato Bean Soup that wraps you in warmth and nourishment, perfect for chilly evenings.
Ingredients
Scale
- 1 bunch Tuscan kale, chopped
- 2 large Yukon Gold potatoes, diced
- 1 can cannellini beans, drained
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Lemon juice (optional)
- Nutritional yeast (optional)
Instructions
- Wash and chop the Tuscan kale into bite-sized pieces, removing the tough stems.
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes.
- Stir in minced garlic and cook for 30-60 seconds until fragrant.
- Add diced potatoes and beans into the pot.
- Pour in vegetable broth, ensuring it covers the vegetables. Season with salt, pepper, thyme, and rosemary.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20-30 minutes, or until the potatoes are tender.
- Taste and adjust seasonings as needed. For extra flavor, consider adding lemon juice or nutritional yeast if desired.
- Serve hot, drizzled with olive oil and accompanied by crusty bread.
Notes
For a creamier texture, use an immersion blender to partially puree the soup. Avoid overcooking kale by adding it in the last 10 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: soup, Tuscan, vegan, comforting, kale, beans