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Tuscan Kale and White Bean Soup

My YJ Recipes


tuscan kale soup

Great for digestion and weight loss, this soup feeds your body well.


Makes 4 to 6 servings.

8 ounces dried cannellini beans or 2 16-ounce cans
1 tablespoon olive oil, plus extra for drizzling
1 bunch of kale, stems and center veins removed, coarsely chopped
1 clove of garlic, minced
1/2 teaspoon dried sage
3 cups vegetable stock


1. If using dried beans, cover beans with cold water, bring to a boil, turn off heat, and let soak for an hour. Drain. Place beans in pot with 8 cups water. Bring to a simmer over high heat, reduce heat to medium low, and simmer 1 1/2 hours or until tender. Drain. If using canned beans, drain and rinse.

2. Heat oil in large, heavy skillet over medium-high heat. Add kale and cook 3 to 4 minutes or until wilted but still crisp. Add beans, garlic, sage, and stock and cook 3 to 4 minutes or until warm.

3. Season to taste with salt and pepper. Drizzle with extra olive oil, if desired.

Recipe adapted with permission from Ravenous: A Food Lover's Journey from Obsession to Freedom, by Dayna Macy.
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