Name: Tuscan Kale Soup
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 null onion (medium, diced); 2 null carrots (medium, diced); 2 null celery stalks (medium, diced); 3 null garlic cloves (minced); 4 cup vegetable broth (plus more as needed (I use 5 cups total)); 2 can cannellini ((14 ounce or 400 gram), drained and rinsed); 1 tsp dried thyme; null pinch red pepper flakes (or to taste); 1 bunch kale (large (about 1 to 1.5 pounds/450 to 675 grams), stems removed and leaves roughly chopped); 1 tbsp lemon juice; null null salt pepper (to taste)

Instructions

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1

Coat the bottom of a large pot with the olive oil (2 tbsp) and place it over medium heat.
2

Add the onion (1 medium), carrots (2 medium) and celery stalks (2 medium). Sweat the vegetables for about minutes (5), stirring frequently, until they begin to soften.
3

Stir in the cloves (3 garlic) and cook it with the vegetables for about minute (1), until it becomes very fragrant.
4

Stir in the vegetable broth (4 cups), cannellini (2 can), dried thyme (1 tsp) and [pinch red pepper flakes].
5

Raise the heat and bring the broth to a boil, then lower the heat and allow the soup to simmer for about minutes (20), until the vegetables are soft.
6

Remove the pot from heat.
7

Blend about half to a third of the soup (depending on how thick you like it) either using an immersion blender or by transferring it to a blender or food processor in batches. Use caution when blending hot liquids.
8

Return the soup to the burner and begin stirring in the bunch kale (1 large), adding it in batches if needed, stirring each addition in until it wilts and another batch can be added.
9

Bring the soup back up to a simmer and let it cook for about minutes (10), until the kale is tender, stirring occasionally.
10

Remove the soup from heat and stir in the lemon juice (1 tbsp). Season the soup with [salt pepper] to taste.
11

Ladle into bowls and serve.