Go Back
Hearty Tuscan Kale Soup

Hearty Tuscan Kale Soup

A deliciously warm and inviting soup that fuels the soul on any cold day (or hot day if you're like me). This Hearty Tuscan Kale Soup is gluten-free and dairy-free, and vegan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Appetizer, Main Course, Soup
Ingredients Method

Ingredients
  

  • 1 yellow onion diced
  • 3 stalks of celery sliced
  • 3 garlic cloves minced
  • 5 oz chopped dino kale
  • 1 zucchini cut lengthwise and sliced
  • 4 cups vegetable broth
  • 1 24 oz jar of Rao's marinera sauce
  • 2 13 oz cans cannellini beans drained and rinsed
  • 1/2 juice lemon
  • 2 tbsp avocado oil
  • salt and pepper to taste

Method
 

  1. In a large pot, add the avocado oil, garlic, onions, and celery. Sautee for about 6 minutes. Add a dash of salt and pepper and mix.
  2. Next, add the vegetable broth, marinera sauce, cannelini beans, zucchini, and lemon juice. Cook for about 5 minutes.
  3. Then, add in the kale, salt, and pepper to taste. Cover and cook for about 10 minutes until the zucchini and kale is cooked and softened.
  4. Adjust seasoning as needed and serve.