Description
A hearty and comforting soup featuring Tuscan kale, creamy potatoes, and cannellini beans, perfect for autumn days and family gatherings.
Ingredients
Scale
- 1 bunch Tuscan kale, torn into bite-sized pieces
- 2 medium potatoes, peeled and diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Fresh sage and thyme, to taste
- Salt and pepper, to taste
Instructions
- Prep your ingredients by washing and tearing the Tuscan kale, peeling and dicing the potatoes, and chopping the onions and garlic.
- In a large pot, heat olive oil over medium heat. Add the onions and sauté until opaque, about 5 minutes. Add garlic and sauté for an additional minute.
- Add the diced potatoes and mix with the aromatics for a minute before pouring in enough vegetable broth to cover the potatoes by an inch. Bring to a boil, then reduce heat to a simmer.
- Once the potatoes are almost tender, stir in the cannellini beans and kale and let simmer for another 10 minutes.
- Season to taste with salt, pepper, and herbs, ensuring to taste-test along the way.
- Before serving, drizzle each bowl with olive oil for added richness.
- Serve hot, garnished with remaining herbs and a sprinkle of red pepper flakes if desired.
Notes
This soup pairs well with crusty bread and a simple green salad. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: soup, kale, vegetarian, comfort food, autumn recipe