This is not Tuscan soup. Every time you see a recipe with white beans or sun-dried tomatoes, they call it "Tuscan." We live in Chicago. We're not live, laugh, loving. And instead of living under the Tuscan sun, we're struggling under a cold, grey Chicago sky. Try this soup, and you can dream about warmer Italian holidays to come.
Ingredients
2 medium carrots, peeled and diced
½ yellow onion
1 head of garlic, roasted
1 bunch leafy greens (we used dinosaur kale for this recipe)
1 link chicken sausage (optional)
32 oz. of veggie stock (bouillon works well here as well
salt and pepper to taste
1 tablespoon olive oil
A splash of apple cider vinegar
Get Your Ingredients from Forty Acres Fresh Market
Order a $20 Veggie Box and request carrots, a yellow onion, a head of garlic, and a bunch of your favorite leafy greens.
Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.
Directions
Roast your garlic in the oven while you're prepping the rest of your vegetables
Small dice your onions
Peel and dice your carrots
Remove the kale from stem and cut into 1' pieces
Heat a medium size sauce pot over medium heat
Add your olive oil and cook the carrots for a few minutes
Then add your onions and cook until lightly browned
Add your roasted garlic and stir to incorporate
Add the kale and apple cider vinegar, and cook for a few minutes
Add salt and pepper, and then add your stock
If you're using sausage, add your cooked and browned sausage to the pot at this time
Cover and simmer for 20 minutes
Taste and adjust seasoning as needed
White Bean and Kale Soup
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