Tuscan Kale Soup Recipe

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.

📝 Ingredients

• 2 tablespoons olive oil
• 1 large onion (chopped)
• 2 medium carrots (peeled and chopped)
• 4 stalks of celery (rinsed and chopped)
• 1 tablespoon tomato paste
• 2 cloves of garlic (peeled and minced)
• 1 cup cabbage (sliced thinly)
• 4 small Yukon gold potatoes (unpeeled and diced into small cubes)
• 1 can 15 oz. can diced tomatoes
• 1/2 tablespoon kosher salt
• 1/2 teaspoon black pepper (freshly ground)
• 5 cups vegetable broth (or chicken stock for a non vegetarian option)
• 1 bunch Tuscan kale (rinsed and leaves torn)
• 1 can Cannelini Beans ((15 oz) drained and rinsed)
• Italian parsley
• 1/2 cup Parmesan cheese (shredded (optional))

👨‍🍳 Instructions

1. 1Heat 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.
2. 2Stir in the tomato paste and cook until dissolved. Add in the garlic and cook until fragrant, 30 seconds or so.
3. 3Stir in the cabbage, tomatoes, potatoes, and salt and pepper.
4. 4Pour 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.
5. 5Stir in the kale leaves and beans and cook for another 5-7 minutes until kale is wilted and beans are warmed through.
6. 6When ready to serve, ladle into bowls, garnish with chopped parsley, and serve along with crusty bread, if preferred.