Tuscan Kale Soup

runningtothekitchen.com
4 Servings
​A simple recipe for a hearty vegetarian Tuscan kale soup. Use it as a delicious base recipe or add on with beans and/or sausage.
Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large yellow onion, chopped
• 3 large carrots, chopped
• 3 celery ribs, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon Kosher salt
• 1/4 teaspoon red pepper flakes
• 1 tablespoon minced garlic
• 1 15 ounce can diced tomatoes (fire roasted or regular)
• 6 cups vegetable broth (or 4 cups broth and 2 cups water)
• 1/2 cup brown rice
• 1 bunch Tuscan (Lacinato) kale, ribs removed and roughly chopped
• juice of half a lemon (about 2 tablespoons)

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Preparation

1. Place olive oil in a large pot over medium heat.
2. Once hot, add the onions, carrots, celery, herbs, salt and red pepper flakes. Stir to combine and sauté for 10 minutes until softened.
3. Add garlic and cook for 1 minute.
4. Pour the tomatoes and broth into the pot then add the rice. Stir to combine. Bring the mixture to a boil then reduce to a simmer, cover and cook for about 25 minutes until rice is tender.
5. Add the kale to the pot. Stir and cook until wilted, about 3 minutes.
6. Turn off the heat, stir in the lemon juice and serve while hot.

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