Skinny Tuscan Kale Soup
I love a creamy soup, but a creamy soup without the cream… now that’s what I call “skinny soup!” You won't miss any of the classic flavors in this Tuscan kale soup though, promise.
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon refined coconut oil or butter
- 2 teaspoon pink salt or sea salt more if needed to taste
- 1 teaspoon black pepper and garlic powder or more to taste
- ½ teaspoon Italian seasoning
- 4 large potatoes diced
- 4 whole carrots sliced
- 1 small yellow onion chopped
- 4 cloves of garlic chopped or grated
- 1 teaspoon sugar optional
- 1 large tomato chopped
- 2-3 tablespoon fresh sage chopped into small peices
- 5 sprigs of thyme leaves taken off the stems
- 32 oz vegetable stock or stock of choice
- 3 cups filtered water
- 1 can cannellini beans see directions
- 3 cups fresh kale taken off tough skins roughly chopped
- Drizzle of olive oil optional
Instructions
- Chop potatoes and carrots.
- Dice onion.
- Add butter and olive oil to a medium saucepan over medium heat.
- Add potatoes, carrots, and onion, salt and pepper cook for 3-4 minutes, stirring occasionally.
- Chop tomato and add to pot.
- Chop sage, pull thyme off stems and add to pot.
- Grate or press garlic cloves in and stir.
- Add broth and water.
- Open beans.
- Pour half of the beans in a bowl and smash them with a fork until creamy.
- Add crushed beans and the rest of the whole beans to soup.
- Chop kale coarsely and add to soup.
- Stir.
- Reduce heat.
- Simmer for 20-30 min or until vegetables are tender.
- With the back of your spoon smash a few potaotes to make broth creamier if you would like.
- Top with a drizzle of olive oil.
Notes
Serve with Crusty Artisan Bread