JUMP TO RECIPE Brothy and loaded with savory goodness, this Tuscan kale and sausage soup is light and healthy, yet hearty enough to make a complete meal out of. Brimming with vibrant kale, spicy Italian sausage, tender white beans, diced potatoes and tomatoes, this comfy-cozy Tuscan kale and...
Today I am going to share with you the recipe for one of my favourite soups. I know it’s summer here, but to tell you the truth, it has been a rather unusual summer… quite cool and rainy. And I am thankful for that as it makes it easier to have a healthy and tasty soup for...
Save Recipe The literal translation of the name of this very traditional Tuscan soup called acquacotta, is "cooked water," which probably doesn't sound very appealing, but though it's simple and quick to make, it's also rich, savory, and satisfying. It's reminiscent of the old folk ta...
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Recipe Tags: Soup appetizer italian back to school Rate This Recipe
Add the kale or spinach to the pot and simmer for another 2 minutes, or just until the greens wilt. Serve the soup: Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like. Serve with Parmesan toasts and extra Parmesan for sprinkling. ...
kale, saving one pan in the process. I’m sure you’re wondering whether you can make this with canned chickpeas, and while I’m sure you can, I’m also sure the cooking time helps marry the flavors and textures of this soup. Still, I know time is of the essence.If you try it ...
This hearty, earthy Tuscan lentil soup is a perfect choice for cold winter evenings. Not only is it warming and comforting, but Tuscan lentil soup is also healthy.
with Soft-Boiled Eggs & Lacinato Kale 25 MIN 2 Servings From the Test Kitchen This rustic Tuscan recipe has its origins in the Middle Ages. A bread-thickened, tomato-based soup, ribollita is one of the region’s most popular dishes. Our version uses sourdough bread, with Italian favorites ...
Meanwhile, lightly toast the bread; rub both sides with the whole garlic clove and sprinkle with grated parmesan. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes. Top each serving of soup with a piece of toast. Drizzle with the remaining 1 tab...
Used spinach instead of kale and fire roasted diced tomatoes since that is what I had on hand. This one was a keeper. 0 Comment eveperezMay 12, 2021 rated 5 of 5 stars So yummy! This is my 3rd time making this soup. My family loves it. I shared the recipe with my sister ...