On a snow stormy day like today, nothing can warm you up and make you forget about shoveling heavy snow like this Tuscan bean and kale soup. This rustic soup is savory, hearty and filling. It can be at your dinner table in no time at all. This comforting soup is actually super easy to make. To cut down the prep and cooking time, you can use store bought chicken broth, canned beans, canned tomatoes, frozen carrots and frozen chunks of butternut squash. That leaves the small task of chopping the onions, garlic and kale.
I start by sautéing in olive oil the onions, garlic, carrots, kale, fresh sage and butternut squash. There’s a wide range of flavors to make this soup super delicious and healthy. Kale adds flavor and texture while the carrots and butternut squash add sweetness. Then, I add the broth and seasoning and let it simmer. The beans and tomatoes are added after the vegetables are tender.
While the soup is simmering, I start preparing the barley by sautéing the garlic in olive oil, adding fresh thyme, barley, water and seasoning and letting it simmer until the water is absorbed. By the time the barely is ready the soup will be ready as well.
To enjoy this hearty soup, place a small amount of steamed barley in a soup bowl, ladle in the soup over the barley. Serve it with a drizzle of olive oil and a shaving of parmesan cheese.
- 2 tablespoons olive oil
- 1 onion finely chopped
- 1 carrot diced
- 3 garlic cloves, minced
- 1 tablespoon fresh sage chopped
- 1 bunch curly kale, stems removed & leaves chopped coarsely
- 2 cups of diced butternut squash
- 4 cups chicken broth
- 4 cups water
- 3 tomatoes chopped or 1 can (14.5 ounce) tomatoes peeled
- 1 (15 ounce) can red kidney beans or white northern beans
- Salt and pepper to taste
- Olive oil and parmesan cheese
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 2 -3 stems of fresh thyme chopped
- ¾ cup barley washed
- 1½ water
- Salt to taste
- Over medium heat, in a large pot sauté the onions in olive oil until translucent.
- Add the carrots, sage, garlic, kale, butternut squash, salt and pepper and stir to combine all ingredients. Cover the pot and lower the heat to medium low and allow the kale and butternut to sweat about 5 minutes.
- Add the chicken broth and water (you can use all water or all broth, whatever your preference might be). Bring to boil, cover and simmer over low heat for 30 minutes or until the vegetables are tender.
- Add the tomatoes and beans and continue to simmer (about 10 minutes).
- Taste and adjust seasoning.
- In a small saucepan and over medium heat, sauté the garlic in olive oil for about 1 minute.
- Add the chopped thyme and barley, salt and water. Stir to combine and bring to boil.
- Cover and simmer over medium low heat until water is absorbed (about 20 minutes).