Wednesday, January 7, 2015

Spicy Tuscan Bean Soup with Kale

  • 2 TB Widltree European Dipping Oil, Tuscan
  • 1 cup chopped peppers (any and/or all colors)
  • 2 cups diced onion (any and/or all colors)
  • 1 cups diced celery (If it's not green, it's probably not celery.)
  • 3 cloves garlic, minced or pressed
  • Juice from one lemon
  • 32 oz. container of Chicken or Veggie Stock OR                                                                              4 cups water + 4 TB Wildtree Chicken or Veggie Bouillon Soup Base*
  • 15 oz. can of Cannellini Beans
  • 15 oz. can of Great Northern Beans
  • 15 oz. can of tomato sauce
  • 2 Bay Leaves
  • 1 tsp. Wildtree Hot & Spicy Fra Diavolo blend
  •  4 cups kale, stems removed and chopped

  • Heat the grapeseed oil in a large stock pot over medium heat. Add the veggies & the lemon juice and cook until onion is translucent, about 10-15 minutes.
  • Add the Chicken or Veggie stock (or Bouillon), beans, bay leaves, tomato sauce, and Hot & Spicy Fra Diavolo blend and stir.
  • Cover and simmer on low for at least 30 minutes. (I left mine simmering on the stove for 45 minutes until my husband came home from work.)
  • Ten minutes before serving, add kale and continue cooking on low heat until kale is wilted.
  • Remove bay leaves and serve with crusty artisan bread (or in my case, gluten free crackers) spread with Wildtree Smoked Mozzarella & Tomato Spread.

So good! This was a perfect meal for a freezing Minnesota winter night.  This soup can be made Vegetarian by simply using vegetable stock, or you can use chicken stock and add 4 ounces of cooked spicy Italian sausage for an extra kick! You can also use pretty much any veggies you want, I just used up what was left over from the holidays in my fridge.  Sweet potatoes would be a great addition to this soup!

*Please note that the Wildtree bouillon soup bases are NOT gluten free.  I used Kirkland Organic Chicken stock from Costco.

For the original recipe, please visit: