Oct 062016

Red Russian Kale Soup

Here’s a nice variation on the traditional Lacinato or Curly kale versions of this soup – using Red Russian Kale.

We left out the Parmesan cheese that we would ordinarily add to the soup because we knew we’d be enjoying it with vegan friends. You can always offer some grated fresh Parm when you serve it. It’s a wonderful broth soup loaded with all things tasty and good for you.

Garden Candy Recipe Jar orangeNote: If you’re thinking of freezing this soup (which it does very well) we recommend not adding the pasta during the cooking stage because, in our opinion, pasta in soup is better fresh. Add some freshly made Ditalini when you’re warming it up. Here are six more helpful soup-freezing pointers.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥
Skills: Grating, chopping, simmering
Garden Candy Basics - fundamental vegucation for everybody!


  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 2 stalks celery, sliced
  • 1 large onion, chopped
  • 1 large carrot, sliced
  • kosher salt and black pepper
  • 2 15.5-ounce cans cannellini beans, rinsed
  • 4 cups (32 oz.) vegetable stock
  • 4 cups water
  • 1 cup Ditalini pasta
  • About 6 leaves Russian Red (or any favorite) Kale thick stems discarded. (Chiffonade into thin strips)
  • 2 tablespoons chopped fresh rosemary
  • tablespoon fresh lemon juice
  • red pepper flakes


  1. Heat the oil in a large pot over medium-high heat.
  2. Add the onion, garlic, celery, carrot, salt, and pepper. Cook, stirring occasionally, until tender, about 5 minutes.
  3. Add the beans, pasta (see note above about pasta if freezing), kale, rosemary, vegetable stock, water.
  4. Cover and bring to a boil.
  5. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
  6. Stir in the lemon juice and a few red pepper flakes.
  7. Sprinkle with the shaved Parmesan before serving, (optional).


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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