Kale Soup Recipe

This Tuscan kale soup is as delicious as it is healthy! Made with creamy white beans and veggies in a savory herbed broth, its super comforting and hearty enough to make a meal of!

Soup season is all year long if you ask me! I love soup and will gladly down big bowls of it even in the ninety plus degree summer heat.

What does change throughout the year is the varieties of soup that I enjoy. In the summer I might go for something light, like zucchini soup or lemon orzo soup. As things cool down I start to crave thicker, heartier soups, like this Tuscan kale soup.

Dont get me wrong: Ill take a bowl of this any day. But I especially like it during the cooler months, which were now approaching. Its super comforting and satisfying, without being overly heavy. This one is actually healthy, with beans and veggies being the stars of the show.[feast_advanced_jump_to]

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if youd like to skip right to the recipe!

Tip: An immersion blender is a great tool for blending soup because you dont have to take it out of the pot! If you dont have one, a regular blender or food processor will work just fine. In any event always be super careful when blending hot liquids.

Most of the sodium comes from the broth and beans. Try using low sodium varieties of each of those ingredients.

Leftover Tuscan kale soup will keep in an airtight container in the refrigerator for about 4 days, or in the freezer for about 3 months.

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

This Tuscan kale soup is as delicious as it is healthy! Made with creamy white beans and veggies in a savory herbed broth, its super comforting and hearty enough to make a meal of!

Tuscan Kale Soup

This Tuscan kale soup is as delicious as it is healthy! Made with creamy white beans and veggies in a savory herbed broth, it’s super comforting and hearty enough to make a meal of!

Prep: 15min

Total: 55min

Serving Size: 1.5 cups

Nutrition Facts: servingSize 1.5 cups, Fat 4.8 g, Saturated Fat 0.7 g, calories 260 kcal, Sodium 865 mg, Carbohydrate 41.4 g, Fiber 10.3 g, Sugar 5.9 g, Protein 14.8 g

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, (diced)
• 2 medium carrots, (diced)
• 2 medium celery stalks, (diced)
• 3 garlic cloves, (minced)
• 4 cups vegetable broth, (plus more as needed (I use 5 cups total))
• 2 (14 ounce or 400 gram) cans cannellini beans, (drained and rinsed)
• 1 teaspoon dried thyme
• Pinch red pepper flakes, (or to taste)
• 1 large bunch Tuscan kale ((about 1 to 1 1/2 pounds/450 to 675 grams), stems removed and leaves roughly chopped)
• 1 tablespoon lemon juice
• Salt & pepper, (to taste)

Instruction:

1. Coat the bottom of a large pot with the oil and place it over medium heat.
2. Add the onion, carrot and celery. Sweat the veggies for about 5 minutes, stirring frequently, until they begin to soften.
3. Stir in the garlic and cook it with the veggies for about a minute, until it becomes very fragrant.
4. Stir in the broth, beans, thyme and red pepper flakes.
5. Raise the heat and bring the broth to a boil, then lower the heat and allow the soup to simmer for about 20 minutes, until the vegetables are soft.
6. Remove the pot from heat.
7. Blend about half to a third of the soup (depending on how thick you like it) either using an immersion blender or by transferring it to a blender or food processor in batches. Use caution when blending hot liquids.
8. Return the soup to the burner and begin stirring in the kale, adding it in batches if needed, stirring each addition in until it wilts and another batch can be added.
9. Bring the soup back up to a simmer and let it cook for about 10 minutes, until the kale is tender, stirring occasionally.
10. Remove the soup from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.
11. Ladle into bowls and serve.

Kale Soup

Filled with aromatic veggies and creamy white beans, this kale soup recipe is a hearty, comforting vegetarian meal. Vegan and gluten-free.

Prep: 15min

Total: 50min

Yield: 4

Ingredients:

• ¼ cup extra-virgin olive oil (plus more for drizzling)
• 1 medium yellow onion (chopped)
• 1 medium carrot (chopped)
• 2 celery ribs (chopped)
• 2 garlic cloves (chopped)
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon sea salt (plus more to taste)
• ½ teaspoon dried thyme
• Freshly ground black pepper
• 4½ cups cooked white beans (drained and rinsed)
• 4 cups vegetable broth
• 6 cups chopped kale leaves
• 2 tablespoons fresh lemon juice
• Homemade croutons (for serving)
• Fresh parsley (for garnish)

Instruction:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper. Cook for 8 minutes, stirring occasionally, or until softened. Add the beans and broth. Simmer for 20 minutes.
2. Transfer half the soup to a blender and blend until smooth. Stir the puree back into the pot and add the kale and lemon juice. Cook, stirring, until the kale is wilted, about 5 minutes. If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired consistency. Season to taste (I usually add another ¼ teaspoon salt at this point) and serve with a drizzle of olive oil, croutons, and fresh parsley for garnish.

Sausage and Kale Soup

This is my family’s absolute favorite soup, and I can have it on the table in less than 45 minutes. I usually double the recipe so the flavors can blend, making the soup even better the next day. —Dawn Rohn, Riverton, Wyoming

Prep: 15min

Total: 40min

Yield: 14 servings (3-1/2 quarts).

Nutrition Facts: calories 187 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 706mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

Ingredients:

• 1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
• 3 medium Yukon Gold or red potatoes, chopped
• 2 medium onions, chopped
• 2 tablespoons olive oil
• 1 bunch kale, trimmed and torn
• 4 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 carton (32 ounces) chicken broth

Instruction:

In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves.

Best Kale Recipes – Vegetable Soup

FAQ

Is kale good for you in soup?

How long do you boil kale in soup?

What can I do with a bunch of kale?

1. Toss it with Pasta. Kale and pasta go together beautifully. …
2. Serve it in a Salad. Chop it up and toss it in with other salad veggies. …
3. Add Kale to Scrambled Eggs. …
4. Make Kale Chips. …
5. Easy Kale Skillet Side Dish.

Does kale taste bitter in soup?