Tuscan Minestrone Soup with Kale and Cabbage

Tuscan minestrone soup, full of kale and Savoy cabbage, beans and carrots. A hearty, warming soup with the consistency of stew.

Tuscan minestrone soup makes a hearty meal on a winter day.

I love minestrone soup. It’s substantial and full of texture with all of those beans and vegetables.

The soup gets extra flavour from a Mediterranean thickening sauce that you make with tomato, red peppers and bread. It keeps the soup from being watery and adds a wonderful depth of flavour. The sauce is easy to make and stores well in the fridge.

Tie your rosemary and thyme into a bouquet garni for this soup.

Tuscan Minestrone Soup with Kale and Cabbage

Recipe by Bridget OlandCourse: SoupsCuisine: Vegetarian, VeganDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• ½ head of Savoy cabbage, finely shredded (small to medium)

• 1 large red onion, chopped

• 1 celery rib, diced

• 4 cloves garlic

• 1 large carrot, sliced

• ¼ cup olive oil

• 2-3 cups shredded kale (packed)

• 1 large potato, peeled and chopped in ½” cubes

• 6 cups vegetable broth

• 1 cup crushed tomatoes (or chopped fresh tomatoes)

• 1 tsp. dried rosemary

• 2 tsp. dried thyme

• Handful of chopped fresh parsley

• 3 cups beans (white)

• 1 large dollop of Mediterranean soup thickener (optional)

Directions

• Boil the sliced cabbage in plenty of water for 5 minutes and drain.
• In a large heavy-bottomed pot, saute the onion, celery, garlic & carrot until softened (10 min).
• Add the cabbage, kale, potato, broth, tomato, rosemary and thyme. 
• Bring to a simmer and cook until potatoes are soft.
• Blend half of the beans in a food processor and add to the soup along with the whole beans.
• Stir in the parsley and thickening sauce.
• Season with salt and pepper.