Hearty and warm Tuscan Kale Soup full of protein and packed with good nutrient-rich veggies to rid you of your winter gloom.
It’s been blustery cold not only here in North Carolina but also in other areas of the U.S and everyone is in need of a hearty Tuscan Kale Soup to warm them up and rid them of the germs that are floating around this time of year. My sister and several other family members have come down with the flu (present company excluded, I got lucky so far) and I am determined to heal them all with my hearty and very nutritious Kale and white bean soup. I just know that it will work! Ha ha! Determined that I can help everyone and make them all better with my food I set out to feed them this delicious and hearty soup.
We all LOVE soup especially one that combines flavorful greens with broth filled with warm spices, fresh herbs, veggies and my fave white canellini beans. Additionally, I had a good feeling about this soup and let me tell you, it turned out better than I expected and my sister LOVED IT!
Okay, let’s make some healing soup!
First I chopped my veggies. I used onions, carrots and green bell peppers since that is what I had but you can certainly add in celery or purple onion as well.
Next, I heated up my dutch oven on the stove with a drizzle of olive oil and added my chopped onions. Then I let the veggies sauté for a few minutes until they were translucent and added a pinch of salt and pepper along with the carrots and peppers.
Third I stirred that all together and let the veggie trio cook for a few more minutes and then added in my vegetable broth and herbs. I used an herb bundle of parsley, rosemary and basil but you can use some thyme as well and I bet it would still be delicious.
Adding an herb bundle to any soup adds in so much great flavor that you cannot get with dried herbs alone. At least that has been my experience. To make an herb bundle you just pull together a few fresh herbs and tie them with cooking twine or in this case I used a rosemary sprig. Add it to your soup and take it out when the soup is done.
Some other spices I added were bay leaves, dried basil, onion powder, garlic powder, cumin and chili powder. The usual suspects of herbs I tend to use in all of my soups. A combination of flavors that works like a charm every time.
Finally, I let all of that come to a boil and then lowered it to a simmer and added in my beans and kale. It smelled so A-MAZING! Lastly, I added in my secret ingredient, a parmesan rind. Okay, it’s not really a secret since I think most people do that but I like to call It my secret weapon for my soups. A good one at that since I used to struggle with combining the right flavors to get the perfect no-bland taste and missed on several occasions until I tried adding in the parmesan rind. Combined with the herb bundle it yields perfectly tasting soup ALL OF THE TIME! Problem solved!!!
Once it was all done cooking I removed the herb bundle, bay leaves, and parmesan rind and served it up with an extra sprinkle of shaved parmesan and it was outstanding!!!
- 1 bunch of curly kale
- 1 15oz can of canellini beans
- 1 bunch each of rosemary, parsley, and basil for the herb bundle
- 3 large carrots, peeled and sliced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves of garlic, minced
- 4 cups of vegetable stock
- 1 parmesan rind
- 2 bay leaves
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chili powder (optional)
- 1 tablespoon ground cumin
- 1 tablespoon dried basil
- 1 tablespoon oregano
- 2 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup extra shaved parmesan for topping
- Heat up a dutch oven or larger pot with a tablespoon of olive oil to medium high heat on your stove.
- Add in the onions and let them cook for 2-3 minutes, until translucent. Add in a pinch of salt and pepper.
- Add in the carrots, peppers and minced garlic and stir. Cook for 5-7 more minutes, then add in onion powder, garlic powder, chili powder, ground cumin, oregano, dried basil, more salt and pepper and the remaining tablespoon of olive oil and stir. Cook for 3-5 more minutes.
- Add in the broth and herb bundle (combine the bunches of rosemary, parsley and basil into a bundle and tie together with kitchen twine) and bring everything to a boil.
- Reduce to simmer and add in the beans, kale and the parmesan rind and bay leaves.
- Simmer on low for 25 minutes.
- Remove the herb bundle, parmesan rind and bay leaves.
- Serve warm and top with extra grated parmesan cheese.
- I leave my parmesan rind in the freezer and take it out when I am ready to add it to my soups.