Tuscan Bean and Kale Soup
 
Prep time
Cook time
Total time
 
Enjoy the flavors of Tuscany in this hearty bean and kale soup with sun-dried tomatoes and an assortment of fresh and dried herbs.
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 6-8
Ingredients
  • ½ yellow onion, chopped
  • 1 t. minced garlic
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • ¼ cup sun-dried tomatoes (NOT packed in oil), chopped
  • 1 bay leaf
  • Pinch red pepper flakes
  • 4 cups low-sodium vegetable broth or water
  • 1-2 sprigs fresh rosemary
  • 1 t. herbs de Provence
  • 2 cans white beans, drained
  • ½ bunch of kale, ribs removed, chopped
  • Black pepper and salt to taste
Instructions
  1. In about ¼ to ½ inch of water in a large soup pot, saute the onion, garlic, carrot, and celery over medium heat until soft, 5-7 minutes.
  2. Add the sun-dried tomatoes, bay leaf, and red pepper, and stir about 30 seconds. Pour in the broth or water and add the rosemary sprigs and herbs de Provence. Cover pot and simmer at least 20 minutes.
  3. Stir in the kale and white beans, allowing the kale to wilt in the hot broth. Add black pepper and salt to taste.
  4. Serve with a hearty bread or side salad. Enjoy!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/08/18/tuscan-bean-and-kale-soup/