My grandma sent me this recipe. She is one of the foundational people who have taught me how to cook, and we are always sharing recipes. Whenever we are together, we help each other out in the kitchen, or come in and ask what flavors we're bringing in. She taught me to always use spices or herbs, even if I was just cooking for myself. To play around, make it fun.

Now, my grandparents live in South Carolina. I find myself nostalgic of past holiday seasons where we all lived within an hour from one another. When it was easy to visit, easy to share meals together. While new traditions and new people have come in, I do miss the ease of celebrating with my grandparents.

Soups especially can be so comforting when you are feeling nostalgic. I also grew up eating Italian food, so this one feels like a warm hug. If you find yourself cherishing memories while feeling a little pang in your heart, give this soup a try.

I followed this recipe pretty closely and just made some small adjustments or additions. I highly recommend checking out the rest of her blog!

Adapted from Connoisseur Veg - Tuscan Kale Soup recipe

Ingredients

• 2 tablespoons olive oil
• 1 medium onion or 2 shallots, diced
• 3 medium carrots, diced
• 3-5 garlic cloves, minced
• 1-2 tablespoons tomato paste
• 4 cups vegetable broth, or more if you'd like
• 2 (14 ounce or 400 gram) cans cannellini beans, drained and rinsed
• 1 teaspoon dried thyme
• Pinch red pepper flakes, or to taste
• 1 large bunch Tuscan kale (about 1 to 1 ½ pounds/450 to 675 grams), stems removed and leaves roughly chopped
• Juice of half of a lemon
• Salt & pepper, to taste
• Freshly grated Parmesan cheese, if desired

Directions

1. Heat a large pot with olive oil over medium heat.

2. Add the onion and carrot. Cook for about 5 minutes, stirring frequently, until they begin to soften.

3. Stir in the garlic and tomato paste. Cook them with the veggies until it becomes very fragrant.

4. Stir in the broth, beans, thyme and red pepper flakes.

5. Raise the heat and bring the broth to a boil, then lower the heat and allow the soup to simmer for about 20 minutes, until the vegetables are soft.

6. Remove the pot from heat.

7. If you choose to blend your soup, check out the website, where the original recipe is! She uses an immersion or regular blender. I like a chunky stew, so I used a potato masher and gently mashed the beans and veggies. Mash to your liking!

8. Return the soup to the burner. Begin stirring in the kale, adding it in small batches if needed, stirring each addition in until it wilts.

9. Bring the soup up to a simmer and let it cook until the kale is tender, stirring occasionally.

10. Remove the soup from heat and stir in the lemon juice. Season the soup with salt and pepper to taste. Top with Parmesan cheese, if you choose.

11. Ladle into bowls and serve. Feel free to dip with a warm bread of your choice: Italian, pumpernickel, whatever's calling to you.