Tuscan Kale Soup 14-min

Tuscan Kale Soup

December 3, 2015 , In: Eats , With: No Comments

I INVENTED A SOUP! Does that make me a chef? An adult? Anything at all?

LA winters get chilly (sorry), and the minute the seasons change all I want is soup. All. The. Time. I love the idea of an entire meal being created in one pot, because I am lazy but desire nutrition.

I wanted a soup that wasn’t tomato based or like a chili, because I have been severely abusing the chili and stew quota in my household each week due to it’s simplicity, yet I wanted something warm, easy, and guaranteed leftovers. Omar is all about the Mediterranean Diet and we are especially big fans of this cookbook because the recipes are pretty easy, nutritious, and don’t require insane amounts of ingredients. Thus, Tuscan Kale Soup was born!

Tuscan Kale Soup 14-min

I adapted the “White Bean, Cherry Tomato, and Kale Soup” recipe from the cookbook mentioned above to make this most delicious concoction. The great thing about it is there is plenty of room for interpretation. I used chicken breasts, but I feel like this soup would be exceptionally good with a dark meat like chicken legs. Or if you’re feeling extra lazy, grab a rotisserie chicken from the grocery store and just add shredded pieces of it to the soup as the broth is added. Or, you could make it completely vegetarian by omitting meat and using vegetable broth.

I swear, when I took my first taste of this I heard a choir of angels sing. This little soup is jam packed full of flavor. You’re welcome, internet. ENJOY, FELLOW SOUP LOVERS!

Tuscan Kale Soup 15-min

Tuscan Kale Soup

Serves 4-6


  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 bunch kale, torn into bite-sized pieces
  • 1 pound chicken (I used thin sliced chicken breasts)
  • 6 cups chicken or vegetable broth
  • 2 pints cherry tomatoes, halved
  • 2 cans white beans of your choice, drained and rinsed (I used Great Northern Beans)
  • Sea salt, freshly ground pepper, and garlic powder to taste


  1. Heat the olive oil in a large soup pot or dutch oven over medium heat.
  2. Season the chicken breasts in salt, pepper, and garlic powder on either side.Tuscan Kale Soup 1-min
  3. Lay them in the pot. Add the onions.Tuscan Kale Soup 3-min
  4. Cover. Cook the chicken about 3 minutes per side, and stir the onions as you turn the chicken to prevent burning. Do not overcook the chicken!
  5. Using a pair of tongs, remove the chicken from the pot and cut into bite sized pieces or shred it. Return chicken back to pot. By this point, your onions should be translucent.
  6. Add the garlic and cook for 1 more minute.Tuscan Kale Soup 4-min
  7. Add the kale and stir until well coated with the olive oil and chicken juices.Tuscan Kale Soup 6-min
  8. Add the broth and bring to boil on high heat.
  9. Reduce heat to low and simmer for 15 minutes, until kale is softened.
  10. Add the tomatoes and beans, and simmer for 5 more minutes.Tuscan Kale Soup 11-min
  11. Season with sea salt, freshly ground pepper, and garlic powder to taste.Tuscan Kale Soup 13-min

VOILA! Tastes just like the Mother Land.

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Kylie Hodges

I'm Kylie, and you've just been BLONDE-SIDED! I'm a TV Host/Red Carpet Reporter/HGTV Producer & lover of all things deliciously social. If you love DIY, cooking, and want a behind-the-scenes glimpse of my red carpet life, then you've come to the right place. Please excuse the snark, but it's not my fault- I'm a millennial!

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