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.

Course Soup

Cuisine Italian

Diet Vegan

Prep Time 15

Cook Time 30

Total Time 50

Servings servings

Calories 210kcal

Author Aysegul Sanford

Ingredients

For the Soup:

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
½ tablespoon kosher salt
½ 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

To Serve:

Italian parsley
½ cup Parmesan cheese shredded (optional)

Instructions

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

Notes

Storage: This soup is easy to store and reheat throughout the week for lunch and dinner. Allow the soup to come to room temperature before transferring it into an airtight container. Store in the refrigerator for 3-4 days and reheat as needed.
Freeze: You can freeze the leftover soup for up to 1 month and reheat it for meals as needed. Allow the soup to come to room temperature before transferring it to an airtight container for the freezer.
Thaw: Before reheating frozen soup, transfer it to the refrigerator the night before and allow it to thaw. To reheat, simply warm it on the stove or in the microwave.

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