Tuscan Kale & White Bean Soup

Lori Hartnett Leave a Comment

This wholesome soup is easy to prepare and can be customized for any dietary preference. Use vegetable broth for a vegetarian version and omit the Parmesan cheese for Dairy Free or Vegan. For meat lovers, stir in cooked, chopped chicken or cooked Italian sausage.

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Tuscan Kale & White Bean Soup
Soy Free, Nut Free
  1. PLACE oil in large pot; heat over medium heat. Add onion; cook 2 minutes, stirring occasionally. Add carrots, tomato paste, garlic, and seasoning; cook about 2 minutes or until carrots are crisp-tender. Add broth plus 1 quart of water. Increase heat to high; cover and bring to a boil.
  2. ADD pasta; cook uncovered 5 minutes, reducing heat to medium-high.
  3. ADD Kale; cook 3 to 4 minutes or until tender. Stir in beans; continue cooking several minutes to heat thoroughly. Season to taste with additional salt and pepper, if desired. Serve topped with cheese.
Fresh Tips

Use vegetable broth and omit Parmesan cheese.

Stir in chopped cooked chicken or cooked Italian sausage.

Label and freeze leftover tomato paste; it will keep for months!

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