Tuscan Kale &
White Bean Soup
Ingredients
  • 2-3 cloves of garlic
  • 1 sweet onion
  • 5-6 stalks of celery
  • 5-6 carrots
  • 2-3 cans Northern, Cannelini or Navy beans
  • red lentils
  • 1 large head of kale
  • 2 cartons chicken broth
  • 4+ cups of water
  • olive oil
  • salt pepper, paprika,
  • garlic powder, Italian seasoning
  • ground sausage (optional)
HOW 
to
  • Chop the garlic and onion and add to a large pot and sauté in at least 2-3 top of olive oil.
  • Chop the carrots & celery and add to the pot & to cook until fragrant.
  • Remove the sausage from casing and mash until small pieces form & sausage is almost cooked through.
  • Season the veggies (& sausage) with salt pepper & seasonings.
  • Add the chicken broth & mix, allowing to cook for a bit.
  • Add in the red lentils - these will cook down in the broth.
  • Add the beans without rinsing or draining for extra flavor.
  • Rinse and strain the kale and roughly chop before adding to the soup. Continue to add until desired amount.
  • Add a little extra seasoning.
  • Allow soup to simmer on low, at least 20 minutes.
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