Home / Recipes / Gluten Free / Low Carb Tuscan Kale Soup
Low Carb Tuscan Kale Soup
⏱ Prep: 5 min🔥 Cook: 15 min⏰ Ready: 20 min
194Calories
6.9gNet Carbs
7.6gProtein
14.7gFat
How to Make It
Step 1
Heat a tablespoon of olive oil in a pan over a medium/low heat. Finely slice the onion and garlic. Add to the pan and sweat until tender. Add the chili flakes and rosemary and stir well to combine, cooking for a minute until fragrant.
Step 2
Add the tomatoes and stock and bring to a simmer for a few minutes to reduce a little.
Step 3
Whilst the soup is simmering, heat the remaining olive oil in a skillet and cook the bacon until crispy on both sides. Set aside.
Step 4
Add the kale leaves to the pan and continue to cook for a further 5 minutes until just tender.
Step 5
Crumble the crispy bacon over the soup and scatter with fresh Parmesan to serve.
Ingredients
- Parmesan Cheese – 2 teaspoon, grated
- Bacon – 2 slice – 6″ long
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can – 2 cup
- Organic Tuscan Kale by Organics – 1-½ cups
- Olive Oil – 1-½ tablespoon
- Garlic – 1 clove
- Hot Chili Pepper, Dried, With Seeds – 1 teaspoon
- Rosemary, Fresh – 1 teaspoon
- Tomato, Canned – ¾ cup
- White Onion – ½ medium – 2 1/2″ diameter
