savory

tuscan kale soup. garden fresh like I like it.

kale soup ingredients

One of my favorite things about having a garden is coming up with meals using what’s in season. At the moment that happens to be kale, kale, and more kale. There are a lot of ways to prepare Kale that we absolutely love, but this post is all about how to make the best kale soup that we’ve had yet.

When all the double digging is behind us and seeds are in the ground, there is nothing quite as rewarding as watching your garden grow and flourish. (Not even those Farm King muscles.)

this natural dream garden

After stepping back and smiling ear to ear, thanking the lord above for a healthy, chemical and disease free crop, I am chomping at the bit to ingest our homegrown nutrients. We have had a few salads straight from the garden, but this year’s first stove-top meal went to the kale.

We’ve been eating on kale soup all week and have yet to get sick of it. In fact, we had planned to freeze some but never had the chance. (The ultimate test to a large quantity of leftovers.)

kale-soup

Tuscan Kale Soup

Serves 8

Ingredients:
2 yellow onions
3 medium carrots
2 celery sticks
6 medium white potatoes
2 bunches of kale
2 tablespoons olive oil
4 tablespoons minced garlic
2 (32 ounce) cans of vegetable broth
2 (15 ounce) cans of garbanzo beans
1 teaspoon fresh oregano
2 tablespoons fresh parsley
½ teaspoon red pepper
½ teaspoon fresh sage
1 teaspoon fresh thyme
Salt and pepper to taste

 ingredients

Directions:
  1. Prepare the vegetables. Chop the onions, carrots, and celery. Peel and cube the potatoes. Remove stems from the kale and discard. Chop up the kale leaves.
  2. Heat olive oil in a large soup pot over medium heat. Add the chopped onions, carrots and celery. Cook until tender. Add garlic and cook for about 30 seconds.
  3. Add the vegetable broth, beans, potatoes, oregano, parsley, red pepper, sage, and thyme. Bring to a boil. Stir in kale leaves. Place a lid on the pot and cut the heat down to medium-low. Simmer until potatoes are tender about 25 minutes. Season with salt and pepper as you wish.

Serve with shaved Parmesan cheese sprinkled over the top (pretend like I didn’t just say that… cheese, sometimes I cave).

Our compost ate big that night too. If it wasn’t tossed in the recycling bin, our worms ate it.

compost-scraps

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