Tuscan Kale Carrot And Cannellini Bean Soup Recipes

TUSCAN KALE AND CANNELLINI BEAN SOUP

Steps:

• Heat the olive oil and garlic in a large pot over medium heat until aromatic, about a minute or two. Careful not to burn the garlic. Add the beans and stir to coat with the oil and garlic.
• Add the chicken broth and kale and season with some salt. Cover the pot and simmer until kale is wilted and to your liking, about 15 minutes.
• Add the sliced serrano (or jalapeno) pepper and cook until heated through. Season to taste with more salt if needed.
• Stir in sliced sausage if using, or just add to the individual bowl.

CANNELLINI BEAN SOUP WITH KALE & CARROTS

Steps:

• Mince 6 cloves of garlic, 1 onion (any color), and 1 jalapeno pepper (remove seeds and membranes for less heat).
• Roughly chop 2-3 packed cups of kale.
• Chop 4-5 large carrots into slices (yields 3-4 cups chopped chopped carrots). Feel free to peel the carrots if you like. If you do not peel the carrots be sure to wash and dry them thoroughly before chopping.
• Drain and rinse 2 15 oz. cans of cannellini beans (or canned beans of choice).
• Heat a cast iron Dutch oven or heavy bottom soup pan to medium-high on stove top. Add 2 Tbsp. olive oil.
• Once the oil is heated, add the minced garlic, onions, and jalapeno. Sauté for 2-3 minutes, stirring often.
• Add the chopped carrots to the pot along with 1/4 tsp. each kosher salt and pepper. Sauté for 8 minutes or so, stirring often. The carrots should be slightly softened at this point.
• Add 4 cups vegetable broth, 16 oz. crushed tomatoes, 2 tsp. Italian seasoning, 2 tsp. sugar (or sweetener of choice), 1/2 tsp. kosher salt and 1/4 tsp. pepper to the pot. Stir until combined.
• Bring to a boil and then reduce to a low boil. Cover and cook for 25-30 minutes on medium heat. The carrots should be soft and easily pierced with a knife by this point.
• Add the drained beans and the chopped kale to the soup. Stir and cook for another 2-3 minutes, uncovered, or until the kale has wilted a bit.
• Adjust salt, pepper, and sugar levels.
• Serve with freshly grated Parmesan if desired.

TUSCAN KALE, CARROT AND CANNELLINI BEAN SOUP

Steps:

• Bring carrots, broth, tomatoes and 2 cups water to a simmer in a a large stockpot with steamer insert over medium heat.
• Place kale, whole basil leaves and whole chives in steamer insert.
• Place steamer inside stockpot, cover and steam 5 to 7 minutes while broth is simmering.
• Remove and discard basil and chives.
• Add kale, beans, and vinegar to soup, and return to a simmer until carrots and potatoes are cooked. Soft firm but not mushy. This should only take another minute or two
• Season with salt and pepper.
• Stir in chopped basil and chives just before serving.