Servings: four.
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.
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.
Excellent!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review