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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.

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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.

Servings
8

Ingredients

  • 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
  • 1/4 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

Preparation

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

  • Calories 128
  • Carbohydrate Content 25 g
  • Cholesterol Content 0 mg
  • Fat Content 0.5 g
  • Fiber Content 8 g
  • Protein Content 7 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 358 mg
  • Sugar Content 6 g