Tuscan Kale Soup

Bowl of Kale Soup with white beans and sausage.

This Tuscan Kale Soup is delicious, easy to make and perfect for chilly nights. A 30 min meal that will leave you feeling like a million bucks with all healthy ingredients.

Course Dinner

Cuisine Italian/American

Keyword Kale Soup, Tuscan Kale Soup, White Bean and Kale Soup

Prep Time 5

Cook Time 25

Servings servings

Calories 445kcal

Author Heather

Ingredients

2 tbsp olive oil
1/2 large brown onion *diced, about 1 cup
24 oz precooked Polish Sausage *cut into bite sized pieces
1 bunch red kale (or kale variety of choice) *finely diced
2 tbsp crushed garlic *about 4-6 large garlic cloves
1 heaping tbsp Italian seasoning
2 tbsp lemon juice *about 1 lemon
1 14.5 oz can diced tomatoes *with juice
32 oz chicken broth
1 15.5 oz can cannellini beans *rinsed, about 1 1/2 cups
1 med zucchini *cut into bite sized pieces
freshly grated parmesan cheese *as a garnish

Instructions

Heat a dutch oven or stockpot over medium/high heat. Add oil and onions. Sauté until sweating, about 2-3 mins.
Cut sausage into bite sized pieces. Add to onions and sauté until lightly browned, about 5 mins.
Add diced kale and sauté until reduced in size, about 6 mins.
Add in garlic and Italian seasoning. Sauté for another 2 mins.
Stir in lemon juice, canned tomatoes (with juice) and broth. Bring to a boil and then simmer for 2-3 mins.
Add in beans and zucchini. Simmer until zucchini is cooked, about 8 mins.
Garnish each individual bowl with freshly grated parmesan.

Notes

*Please use as many organic ingredients as possible.

Recipes Notes

The vegetables in soup tend to absorb liquid after being cooked and sitting in the refrigerator overnight. It is wise to purchase an additional 32 oz container of broth for reheating leftovers. Simply portion out the amount of soup that is desired, add in the desired amount of broth, salt and pepper to taste and then reheat.

Nutrition