Tuscan Vegetable Soup
Hearty, mouth loving, tummy warming, jam-packed full of healing veggie power, Tuscan Vegetable Soup.
American, Canadian, tuscan
Sam Turnbull • It Doesn't Taste Like Chicken
peeled and chopped
medium sweet potato,
peeled and cubed
red pepper flakes
vegetable broth (4 cups)
white kidney beans (4 cups),
drained and rinsed
Salt & pepper to taste
Heat the olive oil in a large sauce pan over medium high heat. Add the carrots, sweet potato, onion, and celery. Sauté for about 10 minutes until the vegetables soften.
Add the garlic, bay leaf, red pepper flakes, basil, and sage and cook for about another 2 minutes until the spices become fragrant.
Add the broth and use a wooden spoon to scrape all the brown bits off the bottom of the pan. Add the beans, and tomatoes. Cover and let simmer for 15 minutes.
Add the kale and stir to incorporate it, simmer for another 5 minutes until the kale wilts. Adjust seasoning as needed, then serve hot with some crusty bread. Yum!
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