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

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.

If you’ve been following my recipes, you’ll know I’m a HUGE soup fan. This easy Tuscan Soup with Sausage and Kale ticks all my boxes. It’s hearty, creamy, and has great flavors and textures. Much of ...

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 ...

Cavolo nero is also known as Tuscan kale. American food authority Harold ... In Tuscany it is used in the classic soup ribollita, (“ribollita” means twice-cooked because the soup is made ...