The calendar says it’s May but it doesn’t feel like it some evenings. There is no better time to utilize an evening in than with a hearty soup which nourishes the body and soul.
Kale gained its notoriety during the Middle Ages. Unfortunately, all we recognize it as is the curly green stuff used as garnish on buffet platters. Kale is now experiencing a new surge in popularity. Mostly due to recognition in the vegan community for its high vitamin content. Now kale is available in several varieties, organically and all year round.
This soup is packed of vitamins, minerals and gives you a great surge of energy!
Tuscan Kale Soup
(Makes 4 servings)
Vegetarian with Vegan Option
1 Carrot, peeled and diced small
1 Small white onion, diced small
1 Garlic clove, roughly chopped
1/2 Pound Kale, rinsed and chopped fine
1 Can Cannellini beans, drained and rinsed
1/2 Lemon, zest and juice sepearated
4 Cups Vegetable stock (about 32 oz. container)
1 Cup Dry white wine
1 Teaspoon Dried thyme
1 Teaspoon Cracked pepper
1 Tablespoon Olive oil
4 Slices of Baguette bread (preferably whole wheat)
4 Small slices of fresh cheese of your choice (goat or mozzarella recommended), soy cheese or rice cheese
Place a medium soup pot over medium heat. Add olive oil.
Saute onion and garlic for 4 minutes.
Add carrots, beans, thyme, salt, pepper, vegetable stock, lemon zest, lemon juice and white wine. Reduce heat to low.
Simmer for 25 minutes.
While soup is heating set oven temperature to high broil.
Place baguette slices on a cookie sheet or baking tray. Place cheese on top. Place under heat of broil. Keep an eye on it and cook until cheese is just bubbling and turning golden in color.
Add Kale to vegetable broth. Heat an additional 5 minutes. You want to make sure the kale remains bright green in color.
Ladle broth into bowls. Top soup with cheesy crouton. Serve.
All recipes © Laura Dove