This recipe is a solid, go to meal in our house. It’s comforting, hearty, filling and so flavorful. It’s so versatile, use any veggies you have available. Even frozen veggies will work.
Time saver tip- for a quick weeknight meal, pre chop veggies ahead of time OR buy pre chopped veggies. No shame in saving time and eating real food 🙂
This weeknight meal, just like most soups, tastes even better the next day! Bon Appetit
Tuscan Kale Soup
Ingredients
- 1 lb ground pork ground turkey or chopped chicken thighs boneless skinless)
- 1 onion rough chopped
- 3-4 stalks of celery rough chopped
- 3-4 carrots rough chopped
- 3-4 cloves garlic minced
- 3 TBSP + 1 tsp herbs de Provence can substitute with Italian Seasoning
- 1 tsp smoked paprika
- 1 tsp parsley
- 1 tsp oregano
- 2 bay leaves
- Pepper & Salt to taste
- 4 cups broth vegetable, scrap broth or chicken broth
- 2 15.5oz cans great northern beans-rinsed and drained (or 2-3 cups cooked dried beans)
- 1 13.5oz can full fat coconut milk
- 1 Lemon zested and juiced
- 1 bunch Tuscan kale chopped
- optional: crushed red pepper, chopped potatoes (golden or japanese sweet potatoes work best), cubed butternut squash, zucchini, any veggies (even frozen works!)
Instructions
- In a large pot or dutch oven, saute ground pork (or turkey) with 1 tsp herbs de provence and smoked paprika.
- Half way through cooking add onion, celery and carrots. Saute until onions are slightly translucent, then add the garlic.
- Add beans, rest of seasonings (herbs de provence, oregano, parsley, salt & pepper, bay leaves) and broth. Stir (If adding potatoes or butternut squash add them now-cook until soft).
- Bring to a boil then simmer for 10 mins. Add kale, can of coconut milk and lemon zest/juice. Stir and simmer for another 10 mins
- Serve alone, with rice or crusty sourdough bread
Notes
To take the flavor to the next level and for immunity support, add fresh minced ginger & turmeric.