Plated in Season

It’s not just delicious — it’s loaded with ingredients known for their anti-inflammatory benefits. Kale, a leafy green powerhouse, brings vitamins A, C, and K along with antioxidants that help reduce inflammation. Olive oil adds heart-healthy fats and polyphenols, carrots and celery contribute beta carotene and luteolin, while onions and garlic bring sulfur compounds that support immune health. Even the humble bay leaf infuses subtle flavor while offering its own plant-based benefits.

For a beautiful finish, ladle the chilled soup into bowls, drizzle generously with extra-virgin olive oil and lemon juice or pesto on top. Place a small mound of sautéed kale right in the center. The vibrant green pops against the golden broth, making every spoonful a feast for the eyes as well as the palate.

Served cold, this soup becomes a mid-August treat — refreshing enough for the heat, yet hearty enough to feel like a meal. Pair with crusty bread for pure Tuscan bliss.

Cold Tuscan Soup with Kale

(Serves 4–6)

Ingredients

• 4 stalks celery, diced
• 3 carrots, diced
• 1 onion, chopped
• 3 tbsp extra-virgin olive oil, plus more for drizzling
• 1 bay leaf
• 6 cups vegetables or chicken broth
• 1 bunch Organic Tuscan kale (lacinato), stems removed and sliced thin.
• 2 cans (15 oz) cannellini beans, Organic and sea salt drained and rinsed
• 4 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• Juice of 1 lemon (optional, for brightness)

Soup

1. Sauté the base — In a large pot, warm the olive oil over medium heat. Add onion, celery, and carrot, cooking 6–8 minutes until softened.
2. Infuse flavor — Add garlic and bay leaf, stirring for 1 minute until fragrant.
3. Simmer — Pour in the vegetable or chicken broth, bring to a boil, then lower to a gentle simmer for 15 minutes.
4. Add beans — Stir in beans, cooking until tender (about 5 minutes). Season generously with salt and pepper.
5. Use a hand blender to remove the bay leaf and blend well.
6. Cool completely — Remove from the heat and let the soup cool to room temperature. Refrigerate for at least 3 hours.
7. Serve chilled — Ladle into bowls, drizzle with more olive oil, and add a squeeze of lemon if desired.

Kale – sautéed the kale in a pan with garlic and oil. Once tender but still firm squeeze on some lemon juice and set aside.

Chef’s Tip: This soup improves after a day in the fridge, as the flavors meld. This also tastes great hot for a great Fall comforting Soup.