This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.
Stir the cider vinegar into the soup and season to taste with salt and pepper.
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I made this last night and loved it. Of course, I did make some additions - I added chopped linguica which I sautéed with the carrots, onions and celery. I also added a little crushed red pepper. My only change in the future will be to add a little less beans. I think 1 1/2 cans would be just right.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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