Simmer on medium-low heat 20 min., stirring occasionally. Add kale; cook 10 min. Serve soup topped with croutons and remaining cheese. Cool any leftover soup, then pour into freezer container.

Looking for a comforting and nutritious meal? This Tuscan White Bean and Kale Soup combines tender beans, hearty kale, and a savory broth for a dish that’s both delicious and satisfying.

Caldo verde is a traditional Portuguese soup made with Portuguese chouriço or linguiça sausage, dark leafy greens, onion, ...

Looking for a delicious, healthy, and comforting soup that’s perfect for any season? This Tuscan White Bean and Kale Soup ...

The classic Tuscan soup, ribolitta, is traditionally left to sit for a day before serving to allow it to thicken and the flavours to develop. Cavolo nero is delicious simply fried in olive oil ...