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!
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
VOILA! Tastes just like the Mother Land.