Tuscan Vegetable Soup with Kale and Cannelini Beans

Tuscan Vegetable Soup with Kale and Cannelini Beans
Serves 6
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 2 medium carrots, cut in 1/4 inches
  2. 2 medium size onions, diced
  3. 3 garlic cloves, minced
  4. 2 cellery stalks, cut in 1/4 inches
  5. 2 tsp of mild curry powder
  6. Coconut oil or olive oil to saute
  7. A bunch of kale, chard, or spinach, finely cut
  8. 1 can of cannelini beans (or garbanzo beans), rinsed in water
  9. Some parsley or celery leaves, chopped to serve as fresh herbs
  10. Stock: preferably vegetable cubes or vegetable stock from a carton. Suggestion: Test the taste of your vegetable stock in a carton, it sometimes has a bad taste. Therefore I prefer the organic cubes. (Normal non organic cubes have a lot of additives like msg (monosodium glutamate) Not good!)
  11. Water (for each stock cube about half a liter)
  12. Salt and Pepper to taste
  1. Heat a pot on a stove and add some coconut oil or olive oil.
  2. Add onions immediately and stir.
  3. Return to medium heat if too hot, and add some drops of water if bottom starts to burn.
  4. Add garlic, carrots, and celery.
  5. Add curry powder, stir for about 1 -2 minutes.
  6. Add water and stock cubes, to cover all veggies.
  7. Add salt and pepper and let simmer for about 15 minutes.
  8. Meanwhile prepare your dark green leaves, the fresh herbs, and rinse the beans.
  9. All these can be added in the last minute, once you think your other veggies are cooked enough.
  10. Stir and cook for 1 min more.
  11. Taste and add more salt and pepper if needed.
  12. Ready to serve with a nice slice of bread and olive oil.
  1. Make some more and eat it the next day as well!
  2. Variations: If you would like some animal protein in this soup, add chicken.
  3. For a slightly different taste, add oregano and a can of diced tomatoes.
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