Tuscan Kale and White Bean Soup
Recipe Overview
Overview
This recipe for Tuscan Kale and White Bean Soup is a delightful blend of flavors and textures, making it a perfect choice for those chilly evenings when you crave something warm and hearty. The use of Yukon Gold potatoes ensures that the soup remains satisfying without turning mushy, while the cannellini beans contribute a creamy texture that elevates the dish. The addition of garlic and a mix of dried herbs like thyme and rosemary infuses the soup with a savory depth that is simply irresistible.
One of the best aspects of this recipe is its flexibility. You can easily adjust the spice level by adding more or fewer red pepper flakes, and the option to use vegetable broth allows for a rich, savory base without any animal products. The soup comes together in just one pot, making cleanup a breeze, which is a huge plus for busy weeknights.
As you simmer the ingredients, the aroma fills your kitchen, creating a cozy atmosphere that invites you to gather around the table. The final touch of lemon juice not only brightens the flavors but also adds a refreshing contrast to the hearty beans and potatoes. Serve it with a slice of crusty bread for a complete meal that is both comforting and nutritious. This soup is sure to become a staple in your home, perfect for meal prep or a quick dinner solution.
Recipe Details
Steps & Tips
Chop red onions, celery, and carrots for the soup.
Mince a whole head of garlic.
Tip: Use Yukon gold potatoes for better texture in soups.
Peel and chop Yukon gold potatoes.
Drain and rinse cannellini beans.
Drizzle olive oil in a heavy-bottom stock pot.
Tip: Saute in vegetable broth or water for a lower fat option.
Saute celery and diced onions for a few minutes.
Add minced garlic and chopped carrots, then saute.
Add chopped potatoes and drained beans to the pot.
Pour in enough vegetable broth to cover the ingredients.
Add dried rosemary, thyme, and basil to the pot.
Tip: Dried herbs can be a good substitute for fresh herbs to avoid waste.
Bring the mixture to a gentle boil.
Reduce heat to low and let simmer for 20 minutes.
Add fresh kale and cook until wilted.
Stir in a cup of cashew cream and heat through.
Tip: Add cashew cream or unsweetened plant milk at the end for creaminess.
Start the spiced carrot and lentil soup recipe.
Grate carrots using a box grater.
Chop two jalapenos or substitute with bell peppers.
Chop small red onions.
Mince garlic for the soup.
Grate about an inch of ginger.
Tip: Saute aromatic veggies for 5 to 8 minutes for better flavor.
Heat a heavy-bottom stock pot and drizzle in olive oil.
Add red pepper flakes and bloom in the oil.
Add onions, garlic, jalapenos, and ginger to the pot.
Add tomato paste and cook until it darkens.
Tip: Add tomato paste and cook until it turns a deeper rust color for enhanced flavor.
Pour in vegetable broth.
Add rinsed red lentils to the pot.
Tip: Pre-soak lentils to aid digestion and improve texture.
Bring to a gentle boil, then reduce heat and cover to simmer.
Stir in coconut milk for creaminess.
Add juice of half a lemon to brighten flavors.
Tip: Add lemon juice at the end to brighten flavors.
Serve the soup with optional toppings.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using Yukon Gold potatoes in soups helps them maintain their shape better than starchy varieties.
- •Cannellini beans add creaminess to soups and help thicken the broth.
- •Adding a splash of lemon juice at the end brightens the flavors of the soup.
- •Dried herbs can be a practical substitute for fresh herbs to avoid waste.
