Tuscan Kale and White Bean Soup

There are many ways of making kale and white bean soup.  It’s a traditional Italian dish that’s been cooked for centuries.  This is my take on it Of course I make the addition of pasta (because why not?!).  It’s a hearty soup, but it won’t leave you feeling sluggish.  A perfect dish for this Winter.

Tuscan Kale and White Bean Soup

Serves 6

1 medium onion, diced

4 cloves of garlic, minced

8 cups vegetable broth

1 can of white beans, drained and rinsed

1 cup of pasta, I used Ditalini

8 leaves of kale, rinsed and broken up into bite size pieces

salt and pepper to taste

What you’ll do:

In a stock pot, saute the onions and garlic in a couple tablespoons of olive oil with a pinch of salt for about 3 minutes.  Add in the garlic and broth, cover, turn up heat to high and boil.  Once boiling, add the pasta and half of the beans.  Cover and reduce heat to medium high.  Let cook for 7 minutes.  Add in the kale and remaining beans.  Cook until the kale is the texture you like.  I like a bite to mine so I only cook it for about 3 minutes.  Season with salt and pepper and serve with a piece of crusty bread.

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