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Tuscan Bean and Kale Soup

Category: Soup

Difficulty: Easy

Prep Time: 15 min  

Cook Time: 45 min  

Servings: 8

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1/4 cup olive oil

1 cup sliced carrots

1 cup sliced celery

1 cup diced yellow onion

1/2 cup coarsely chopped Italian parsley ( leaves only)

2 minced garlic

salt and freshly ground black pepper

1 can ( 28 ounces) organic diced Italian plum tomatoes with juice

10 ounces Earthbound Farm Frozen organic Kale ( or 1 pound fresh lacinato "dino" kale, center ribs removed, leaves chopped into 1-inch pieces)

extra-virgin olive oil ( as garnish, optional)

2 cups Vegetables broth

3 cups cooked cooked white beans, such as cranberry, navy or cannellini (divided)


Heat the olive oil in a large pot over medium-high heat; when the oil is hot, add the carrots, celery, onion, parsley and garlic. Cook, stirring frequently, until the vegetables have softened and begun to brown lightly, about 15 minutes. Season with salt and pepper to taste.

Add the tomatoes, kale, chicken broth and 8 cups of water to the pot. Raise the heat to high and bring the soup to a boil. Reduce heat, cover the pot, and cook at a simmer for 5 minutes. Add 2 cups of the beans to the pot and cook, covered, until warmed through (or if you're using fresh kale, until the kale is tender, 10 to 15 minutes).

Meanwhile, place the remaining cup of beans in a food processor and purée with 1/4 cup of warm water. Add the purée to the soup and season with salt and pepper to taste.

To serve, divide among warm bowls and drizzle each serving with some of the olive oil.
This week we are making Tuscan Bean and Kale Soup! It’s from an amazing recipe book called "Food to Live By" by Myra Goodman, which I purchased during my visit to the Earthbound Farm in California last spring. It's hearty and full of healthy ingredients. So, if you like bean soup, I think you'll find this soup very satisfying. Enjoy!

Interview with Dr. William Davis, Author of Wheat Belly: Is Now Yours For Free!