Tuscan Kale Soup Recipe
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5
4 reviews
Excellent
Tuscan Kale Soup Recipe
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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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Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 onion chopped, large
- 2 carrot peeled and chopped, medium
- 4 celery rinsed and chopped, stalks
- 1 tablespoon tomato paste
- 2 cloves garlic peeled and minced
- 1 cup cabbage sliced thinly
- 4 Yukon Gold potatoes unpeeled and diced into small cubes, small
- 1 can diced tomatoes 15 oz. can
- ½ tablespoon kosher salt
- ½ teaspoon black pepper freshly ground
- 5 cups vegetable broth or chicken stock for a non vegetarian option
- 1 Tuscan kale rinsed and leaves torn, bunch
- 1 cannellini beans 15 oz) drained and rinsed, can
To Serve:
- Italian parsley
- ½ cup Parmesan Cheese shredded (optional)
Instructions
- 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.
- Stir in the tomato paste and cook until dissolved. Add in the garlic and cook until fragrant, 30 seconds or so.
- Stir in the cabbage, tomatoes, potatoes, and salt and pepper.
- 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.
- Stir in the kale leaves and beans and cook for another 5-7 minutes until kale is wilted and beans are warmed through.
- When ready to serve, ladle into bowls, garnish with chopped parsley, and serve along with crusty bread, if preferred.
Notes
- : This soup is easy to store and reheat throughout the week for lunch and dinner. Allow the soup to come to room temperature before transferring it into an airtight container. Store in the refrigerator for 3-4 days and reheat as needed.
- : You can freeze the leftover soup for up to 1 month and reheat it for meals as needed. Allow the soup to come to room temperature before transferring it to an airtight container for the freezer.
- Storage: This soup is easy to store and reheat throughout the week for lunch and dinner. Allow the soup to come to room temperature before transferring it into an airtight container. Store in the refrigerator for 3-4 days and reheat as needed.
- Freeze: You can freeze the leftover soup for up to 1 month and reheat it for meals as needed. Allow the soup to come to room temperature before transferring it to an airtight container for the freezer.
- Thaw: Before reheating frozen soup, transfer it to the refrigerator the night before and allow it to thaw. To reheat, simply warm it on the stove or in the microwave.
Nutrition Information
Show Details
Serving
1g
Calories
210kcal
(11%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
6mg
(2%)
Sodium
1648mg
(69%)
Potassium
802mg
(17%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
4976IU
(100%)
Vitamin C
45mg
(50%)
Calcium
179mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 210kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 6mg | 2% |
| Sodium | 1648mg | 69% |
| Potassium | 802mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4976IU | 100% |
| Vitamin C | 45mg | 50% |
| Calcium | 179mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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