Here’s a cozy and nutritious recipe for Tuscan Kale Potato Bean Soup! This soup is hearty, full of flavor, and packed with healthy ingredients like kale, potatoes, and beans. It’s perfect for a comforting meal.
Tuscan Kale Potato Bean Soup Recipe
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 (14.5 oz) can of diced tomatoes (with juices)
- 1 (15 oz) can white beans (such as cannellini or great northern beans), drained and rinsed
- 4 cups vegetable or chicken broth
- 1 bunch Tuscan kale (also known as lacinato kale), stems removed and leaves chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Freshly grated Parmesan cheese (optional, for garnish)
Instructions:
-
Sauté the aromatics:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for about 5 minutes, or until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.
-
Cook the potatoes:
- Add the diced potatoes to the pot and stir to coat them with the onion and garlic mixture. Cook for about 5 minutes, stirring occasionally.
-
Add liquids and seasonings:
- Pour in the vegetable or chicken broth and diced tomatoes (with their juices).
- Stir in the dried thyme, rosemary, red pepper flakes (if using), and a pinch of salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and simmer for about 10-15 minutes, or until the potatoes are tender.
-
Add the beans and kale:
- Stir in the drained and rinsed beans, followed by the chopped kale. The kale will cook down quickly in the hot soup, so stir it into the broth until fully incorporated.
- Continue to simmer the soup for another 5-7 minutes, until the kale is tender and the flavors have melded together.
-
Adjust seasoning and serve:
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, if desired.
Tips:
- Protein boost: For extra protein, you can add some cooked sausage, chicken, or even bacon. Just sauté it with the onion at the beginning.
- Vegan option: To keep this soup vegan, skip the Parmesan cheese or use a vegan alternative.
- Make it creamy: If you prefer a creamier soup, blend a portion of the soup (about 2 cups) with an immersion blender and then stir it back into the pot.
This Tuscan Kale Potato Bean Soup is not only delicious but also packed with vitamins, fiber, and healthy fats. It’s perfect for a chilly evening, and it pairs wonderfully with some crusty bread. Enjoy! 🍲
