What Do You See Here?

Well, I saw my next dish to make at home, because my wife Alex shared a recipe for Tuscan Kale and Butter Bean soup!

Who why is there as “do and don’t” component? Because when I looked up kale soup, I also found one that had this in it!

Yes, I also found a Tuscan Kale, Sausage And Bean recipe, so I decided to make it both ways!

I found this Tuscan Kale Soup at “Connoisseurus Veg” website so check them out! I tweaked it a bit based on what I had and will note that as well.

Here are the ingredients:

2 tablespoons olive oil

1 medium onion, diced

2 medium carrots, diced

2 medium celery stalks, diced…I didn’t have celery, so added this instead:

1 cup diced green beans

1 cup cubed sweet potato – I added this as well

3 garlic cloves, minced…but you know I used a dozen!

4 cups vegetable broth – I used chicken stock

1 can fire roasted diced tomatoes – note this was my addition

2 (14 ounce or 400 gram) cans cannellini beans, I used butter beans

1 teaspoon dried thyme – I also used basil

Pinch red pepper flakes, or to taste

1 large bunch Tuscan kale (about 1 to 1 ½ pounds/450 to 675 grams), stems removed and leaves roughly chopped

1 tablespoon lemon juice

Salt & pepper, to taste

shredded parmesan cheese to taste – my addition not in the original recipe

2 fully cooked sweet Italian sausages, diced

I cooked these first and then set aside like this:

With the Italian sausage out of the way, time to make the soup!

Coat the bottom of a large pot with the oil and place it over medium heat.

Add the onion, carrot and garlic and sweat them for about 5 minutes, then I added the diced sweet potato, the tomatoes and the green beans

Stir in the broth, beans, thyme, basil and red pepper flakes, then add the kale

Here’s a look at how it came together to this point:

Raise the heat and bring the broth to a boil, then lower the heat and simmer for about 20 minutes, until the vegetables are soft. The fresh lemon juice at the end helps give it a nice citrus pop!

Here is Alex’s Tuscan kale and butter bean soup…she loved it, but I was all-in on the sausage so I added it to mine.

Here’s how I plated it, and watch closely for the splashy entrance of my added ingredient:

Yes, I casually tossed in the sausage and boy did they splash! Still, the soup was delicious and filling and I’d make it again for sure!

Again, while I offered an option for sausage, it’s a great vegetable soup without it, and the originator of this delicious recipe would never add sausage – their website lives here:

Connoisseurus Veg.com

I try to make healthy soups for Alex, and I enjoy them as well – here’s another recipe she found:

This veggie lentil soup with curry was really delicious as well…see that and four more healthy recipes here:

I love soup, and a hearty soup is great…and speaking of delicious soups:

I have fallen in love with fresh peas, using them in cauliflower rice and this soup, which was bright, fresh and healthy! Click on the story for the recipe:

Soups are one of my favorite things to make – and since I love seafood of all kinds as well, I made this:

This Squid/Calamari Stew is also easy and delicious – see the recipe and step-by-step directions here:

If you want something just a bit more decadent, but still healthy, why not eat like Elizabeth Taylor?

The iconic Actress ate a the legendary Chasen’s restaurant in West Hollywood, and loved their chili – so I made it!

See the recipe here:

And if you love chili but want to watch the calories, I’ve got you covered as well:

This recipe is packed with flavor but not calories – see it here:

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