Tuscan Kale, Carrot and Cannellini Bean Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 8
Ingredients
  • 2 bunches carrots, cut into 1-inch chunks (about 4 cups)
  • 4 cups low-sodium vegetable broth
  • 1 15 ounce carton diced tomatoes in juice
  • 2 12 ounce bunches Tuscan kale, thinly sliced and veins removed
  • 1 large potato, chopped into 2 1-inch chunks
  • ¼ cup chopped fresh basil plus 6 whole basil leaves
  • 2 tablespoons chopped chives plus handful of whole chives
  • 1 15 ounce carton white beans, rinsed and drained (or fresh cooked)
  • 1 tablespoon balsamic vinegar
Instructions
  1. Bring carrots, broth, tomatoes and 2 cups water to a simmer in a a large stockpot with steamer insert over medium heat.
  2. Place kale, whole basil leaves and whole chives in steamer insert.
  3. Place steamer inside stockpot, cover and steam 5 to 7 minutes while broth is simmering.
  4. Remove and discard basil and chives.
  5. 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
  6. Season with salt and pepper.
  7. Stir in chopped basil and chives just before serving.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/kalesoup/