nutritional information

Per 1 1/4-cup serving:

  • Calories: 128
  • Protein: 7 g
  • Total Fat: <1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 25 g
  • Cholesterol: 0 mg
  • Sodium: 358 mg
  • Fiber: 8 g
  • Sugar: 6 g
Vegan Gluten-Free

Tuscan Kale and Carrot Soup

Tuscan Kale and Carrot Soup

Serves 8

30 minutes or fewer

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

October 2013 p.74

you might also like



comments

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

vegM - 2013-12-11 00:06:37

I wish I could paste this to Facebook??

Susan - 2013-10-17 04:53:22

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!

Vanessa - 2013-10-01 02:13:15