Italian-Inspired Kale Soup

Ingredients

While the original Iranian kale soup, Kaleh joosh, is traditionally made with Persian spices and flavors, this Italian-inspired version incorporates Italian herbs and ingredients. The original dish often includes ingredients like turmeric and saffron, which are replaced with basil and oregano in this adaptation. Additionally, the Italian version incorporates Parmesan cheese and extra virgin olive oil for added richness and depth of flavor. We alse have the original recipe for Kaleh joosh, so you can check it out.

• 2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bunch of kale, stems removed and leaves chopped 1 bunch of kale, stems removed and leaves chopped
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 23g, 8g
• Protein: 5g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
2. 2.
   Stir in the minced garlic and cook for an additional minute.
3. 3.
   Add the chopped kale leaves to the pot and cook until wilted, about 3 minutes.
4. 4.
   Pour in the vegetable broth and diced tomatoes with their juices. Stir in the dried basil and oregano. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld together.
6. 6.
   Serve the soup hot, garnished with grated Parmesan cheese and a drizzle of extra virgin olive oil.

Treat your ingredients with care...

• Kale — Make sure to remove the tough stems before chopping the leaves. Massage the kale leaves with a bit of olive oil to help tenderize them before adding to the soup.

Tips & Tricks

• For a heartier version, add cooked white beans or diced potatoes to the soup.
• Feel free to adjust the seasoning according to your taste preferences. Add a pinch of red pepper flakes for a touch of heat.
• Serve the soup with a side of crusty Italian bread for a complete meal.

Serving advice

Serve the Italian-inspired kale soup hot in individual bowls. Sprinkle each serving with grated Parmesan cheese and drizzle with a swirl of extra virgin olive oil. Accompany the soup with a slice of crusty bread for a satisfying meal.

Presentation advice

Garnish each bowl of soup with a fresh basil leaf for a pop of color. Serve the soup in rustic ceramic bowls to evoke the charm of Italian countryside dining.