Tuscan-Style Soup

Recipe by Tina Gravalos






Serves 06

There are many variations of this soup but it typically has beans, kale and potatoes. I jazzed it up a bit with some sausage, carrots and celery to make it more hearty and cozy!


  1. 1

    In a Dutch oven or large pot, heat the olive oil over medium heat. Remove the sausage from the casing and break it up into small pieces and place in the pot. Cook for about 10 to 15 minutes or until browned, breaking it up as it cooks. Add a splash of broth if needed.

  2. 2

    Add the onion and garlic and sauté for two to three minutes. Add in the carrots, celery, potatoes, salt and pepper. Sauté for another two to three minutes.

  3. 3

    Add the broth, water and Italian seasoning. Bring to a boil then reduce to a simmer.

  4. 4

    Cook for 15 minutes or until the potatoes are fork tender. Add the kale and cream. Cook for 5 to 10 more minutes or until the kale has softened. Serve and enjoy!

  5. 5

    Notes: To make it dairy-free, use unsweetened coconut milk or cashew milk instead of cream.

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