Tuscan Style Kale & White Bean Soup (Tuscan Herb Olive Oil)

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This recipe idea came from my Insta-Pot recipe book, but I made it the old fasioned way and of course changed it up to reflect my cooking style. Eating it felt so satisfying and healthy. It was good for the body and the soul.

What you will need:

  • a package (about 8-12 ounces) of lean ground turkey or chicken

  • medium sized bunch of curly kale

  • 2 cans of low or no salt cannellini white beans

  • 6 cups of low salt chicken broth (I love to use Better Than Boullion because it tastes super fresh and you can get it in low-salt versions. Here is a link to the website for Better Than Boullion. )

  • Tuscan herb olive oil

  • grated parmesan cheese

  • crusty artisanal French or sourdough bread

To make this simple recipe:

  • Wash and chop your curly kale.

    • First remove the center spine.

    • Rinse the leaves thoroughly to remove all dirt. Since you will be cooking these, you can be less concerned about bacteria but please, no dirt!

    • Optionally you can lightly massage the leaves so they will be more tender in the soup by just rolling them on a cutting board until they are less crunchy in your hands.

    • An easy way to cut the leaves is to first cut them in half the long way, and then again across the short way. Then pile them in a stack and chop through them in two directions.

  • Rinse the beans by placing them in a colandar and running water over them. Set them aside to drain.

  • In a large dutch oven or deep heavy saute pan, saute your ground turkey or chicken over medium heat in Tuscan herb olive oil, breaking it up into small bite sized chunks, until it is lightly browned. Start with two tablespoons of oil and add more as needed.

  • Add the chopped kale and saute a few more minutes until kale is slightly softened.

  • Add the chicken broth and beans along with plenty of fresh ground pepper and a few pinches of sea salt. Add one last tablespoon of Tuscan Herb olive oil for richness and flavor.

  • Cover and cook at a low simmer for about 15-20 minutes until kale is tender.

  • Meanwhile, heat some rich crusty bread for soup dipping.

  • Serve soup with grated Parmesan cheese over the top and bread on the side.