Tuscan Kale and Carrot Soup Recipe | Vegetarian Times Skip to main content

Tuscan Kale and Carrot Soup

This recipe calls for steaming the kale in a steamer insert placed over the soup’s brothy base to keep the greens brightly colored and crisp-tender.



Ingredient Line: 
2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
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4 cups low-sodium vegetable broth
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1 15-oz. can diced tomatoes in juice
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2 12-oz. bunches Tuscan kale, thinly sliced
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¼ cup chopped fresh basil, plus 6 whole leaves, divided
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2 Tbs. chopped chives, plus handful whole chives, divided
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1 15-oz. can white beans, rinsed and drained
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1 Tbs. balsamic vinegar


1. Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.

2. Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.

Nutrition Information: 

7 g
Total Fat: 
<1 g
Saturated Fat: 
<1 g
25 g
0 mg
358 mg
8 g
6 g
Serves 8

Comments on this Recipe

very good recipe!! I made some substitution...I used baby kale(that's what I had in the fridg) and I didnt steam the kale. I just added them in. I also used a half of an onion and 2 small leek from the garden. I will be making again!

I wish I could paste this to Facebook??

I have made this soup at least once a week since the magazine came in the mail two months ago!

For each simmer how long do you simmer for?

Delicious and simple! Very rustic-looking as well.

This soup turned out to be very delicious. I substituted some of the carrots for one sweet potato and one white potato. The family loved it!