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Tuscan kale white bean soup Recipe

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This recipe for Tuscan kale white bean soup is from The Keaton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large Tuscan kale leaves, stemmed and roughly chopped
2 cups cannellini or any other white bean, cooked and rinsed
1 medium sweet onion
3 large garlic cloves
1 large carrot
1-2 celery stalks
1 14 oz (400 g) can fire-roasted tomatoes
1 tbsp olive oil
4 cups veggie broth
1 tsp dried thyme and rosemary each (or a couple of fresh sprigs)
1 tbsp miso paste (can be omitted)
1/2 cup water
Sea salt and black pepper to taste
Directions:
Directions:
Finely dice onion, carrot, celery, and mince garlic.
Heat up olive oil in a Dutch oven (or deep pan with lid), and sauté onions, carrot and celery for about 10 minutes until fragrant. Add minced garlic towards the end.
Add thyme and rosemary, and toast for 30 seconds, then pour in the canned tomatoes, vegetable broth, and beans.
Bring to a boil, cover, and let simmer for 15 minutes.
Take away 2 cups of the soup, blend with 1/2 cup of water until smooth, and add mix back to the pot.
Add chopped kale, and simmer for a few more minutes. Season to taste with sea salt and black pepper.

 

 

 

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