Tuscan Kale Soup

This soup is an adaptation of my basic minestrone recipe. The optional big “crouton” in the bottom-of-the-bowl idea came from a friend who enjoyed this surprise soup feature while on an Italian bike touring trip.

1 Tbsp. olive oil

2 Tbsp. chopped onion

1 large carrot, chopped

2 stalks celery, chopped (include leaves if attached)

1 clove garlic, pressed

Salt and pepper

2 15-oz. cans cannellini beans, drained and rinsed

2 c. diced tomatoes (or 1-15-oz. can diced tomatoes)

4 c. vegetable or chicken stock

1 tsp. dried rosemary, crushed (or 1 fresh sprig)

1 tsp. dried thyme (or 1 fresh sprig)

4 c. kale leaves, torn into bite-sized pieces

1-1½ c. chopped zucchini &/or 1" green bean pieces, optional

Toasted, very thick slices of whole grain bread, optional

In a large soup pot, season and sauté onion, carrot, celery and garlic, for about 3-5 minutes or until they are crisp-tender.

Add the beans, tomatoes, stock and herbs and simmer on low for 10-15 minutes more, allowing the flavors and spices to blend. Add the kale, turn up the heat a little and cook for about 5 minutes longer or until the kale is tender.

If using, place a slice of toasted bread in the bottom of each bowl and pour in the soup.

Delicioso!

Note: Cooked mild sausage is a wonderfully hearty addition to this soup.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#soup