In the Kitchen: Tuscan White Bean, Kale and Quinoa Soup
Our family’s new favorite winter soup originally shared to me by my sister-in-law and found in Kathryne Taylor’s cookbook Love Real Food
After trying this soup at my sister-in-laws house, I knew I needed the recipe! I was pleasantly surprised how easy it was to pull together and how much it made! Plan for leftovers or a crowd. I would recommend chopping and dicing ahead of time since that part was the most time consuming.
Caraway graciously sent me a cookware set the other week so I headed over to my (other) sister’s home to make this soup with her in her beautiful new kitchen built by our dad!
We’ll take any excuse to spend time together so we spent the afternoon chopping, dicing, simmering and catching up. I share more of her kitchen on Instagram including her induction stove by Electrolux. The soup turned out delicious and kid-approved!
We both have Caraway products but hadn’t used the Dutch oven before and were so happy with the size and ease of cooking and cleaning with it.
If you haven’t tried Caraway’s non-stick cookware, I really do recommend them. No butter or oil needed and clean up is truly so easy. It’s nonstick without the toxins.
Here’s the recipe which I modified slightly with quinoa instead of farro and added pulled chicken. You can find Kathryne Taylor’s Love Real Food cookbook here. Hope you enjoy!
- 3 tbsp olive oil, divided
- 1 large yellow onion, chopped
- 3 carrots, chopped
- 3 ribs celery, chopped
- salt and black pepper, to taste
- 6 garlic cloves, Pressed or minced
- ½ tsp red pepper flakes
- 2 bay leaves
- 1 cup farro (I used quinoa)
- 2 cans (15 oz each) cannellini beans or Great Northern beans
- 1 (14.5 oz) can diced tomatoes with liquid
- 4 cups vegetable broth
- 2 cups water
- 1 bunch Tuscan kale, chopped into bite-size pieces
- 1 sprig fresh rosemary
- 1 tbsp lemon juice
- Fresh ground pepper
