Tuscan Cannellini and Kale Soup

Tuscan Cannellini and Kale Soup

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?

Ingredients

  • 1/4 cup olive oil
  • 6 to 8 cloves garlic, sliced
  • 1/4 to 1 teaspoon red pepper flakes
  • 1 medium yellow onion, diced
  • 1 stalk celery, sliced
  • 2 carrots, sliced
  • 2 red potatoes, diced into bite-size pieces
  • 4 cups low-sodium chicken or veggie stock
  • 1 bunch kale (lacinato preferred), thick stems removed and finely cut into a chiffonade
  • 15-ounce can cannellini beans, undrained
  • Salt and pepper, to taste

Directions

Heat oil in a 4-quart soup pot over medium heat; add garlic and red pepper flakes and cook until just beginning to get fragrant and the garlic has turned lightly golden. Add the onion, celery and carrots and cook for 8 to 10 minutes or until the onion is translucent. Add the potatoes and stock and bring to a boil.

Add the kale and return to a boil; turn heat down and let simmer until the kale is tender, about 10 minutes. Add the beans, heat through and adjust for salt and pepper.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member