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Tuscan Kale with White Bean and Potato Soup

Tuscan Kale with White Bean and Potato Soup

A hearty, flavorful soup featuring Master's Touch® Roasted Garlic Flavor Concentrate. Made of Tuscan kale and white beans, thickened with Yukon Gold potatoes, flavored with toasted fennel seed and sweet onions.

What You'll Need

Recipe Ingredients
3 15 oz cans   Cannellini beans
4 tbsp   Butter
1 ea   Sweet onion, diced
10 cups   Vegetable Broth
4 or 5  ea   Yukon gold potatoes, large dice
2 tbsp   Roasted garlic flavor concentrate
  to taste   Black pepper, ground
1 cups   Heavy cream
2 tbsp   Fennel seeds, toasted and coarsely ground
4 cups   Tuscan kale, chopped

  1. In a large pot, melt butter and sweat onions until translucent.
  2. Add toasted fennel and potato and sauté for 10 minutes.
  3. Add vegetable broth and roasted garlic concentrate, bring to a boil. Reduce to simmer and cook until potatoes are tender.
  4. Remove 1/3 to 1/2 of potatoes and puree in a blender with some of the broth.  Add back to the pot and stir.
  5. Add Cannellini beans and return to simmer.
  6. Add chopped kale and let cook to tenderize.
  7. Finish with heavy cream.
  8. Season with black pepper to taste and adjust salt if needed.