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Back in the day, when I was shooting The Daily Special, I shot a Cooking with Kim episode making this soup. I’ve made some minor changes over the years, but this soup remains one of my kitchen staples. 

 

 

Tuscan Kale & White Bean Soup (vegan option)
Serves 3
Slurp your vegetables with this protein packed soup.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 medium onion
  2. 2 carrots, pealed and cut into rings
  3. 2 cloves of garlic
  4. 15 oz. can diced tomatoes (or fresh diced tomatoes if you have the time and fresh produce)
  5. 15 oz. can white beans, drained and rinsed
  6. 6 cups of kale, chopped
  7. 4-5 cups filtered water and vegetable bouillon (or pre-made vegetable broth)
  8. 4 vegan sausages, sliced into 1/2 inch rings (or chicken sausage, if you choose to use a meat variety sautee the sausage with the onions to brown, skip step for adding vegan sausage to broth)
  9. 1 Tbsp Italian seasoning
  10. Tbsp olive oil
  11. Crushed red pepper, black pepper, and salt to taste
Instructions
  1. Start by sauteeing onion and garlic in olive oil. Once onions are soft, add a bit of water and add kale to pot. Cover with lid and allow kale to wilt.
  2. Once kale has become soft, add diced tomatoes and water/bouillon/broth. If using vegan sausage, add sausage to broth, add beans and seasoning and bring to a simmer.
  3. Once pot is simmering, turn burner to low, cover, and allow to cook for 20 minutes, or until spices have been incorporated.
Notes
  1. Serve with crusty bread and a glass of crisp white wine...or not, if you actually want to keep it healthy.
The Kim Challenge http://thekimchallenge.com/