Tuscan Kale Soup and Biscuits

Updated: Apr 29

Squash and Tuscan Kale Soup

· 1/4 cup extra-virgin olive oil · 1 large onion, finely chopped · One 2-pound butternut or a couple of honeynut squash, peeled and cut into 1/2-inch cubes (2 1/2 cups) · 2 garlic cloves, minced · 1 teaspoon finely chopped rosemary · 1 pound Tuscan kale, stemmed and leaves coarsely chopped · 4 cups vegetable stock · Salt and freshly ground pepper · 1 cup drained canned cannellini beans · Shaved Parmigiano-Reggiano cheese for serving


1. In a large pot, heat 2 tablespoons of the oil over medium heat.

2. Add the onion cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and rosemary and cook until fragrant, 1 minute.

3. Add stock and bring to a boil. Reduce heat to medium so that the broth is only at a simmer.

4. Add the squash and cook until tender, about 10 minutes. Add beans and cook until warmed through. Add the kale and cook, stirring, until wilted, 5 minutes. Season with salt and pepper.

5. Stir in the remaining 2 tablespoons of olive oil. Ladle the soup into deep bowls and garnish with shaved Parmigiano-Reggiano cheese.

Buttermilk Biscuits

· 2 ½ cups all-purpose flour

· ½ teaspoon salt

· 1 tablespoon baking powder

· 1 teaspoon baking soda

· 1 stick cold unsalted butter cut into 1/2-inch dice

· 1 cup cold butter milk OR kefir OR 1/2 pain yogurt and 1/2 cup milk

· 2 tablespoons heavy cream or eggwash


1. Preheat oven to 450 degrees.

2. In a medium bowl, combine the flour, salt, baking powder and baking soda. Cut in the butter using a pastry dough blender or your finger tips until small clumps form. Place the bowl in te freezer or fridge for 10 minutes, to chill.

3. Add the cold butter milk to the flour mixture and stir gently just until the dough comes together. Turn the dough onto a lightly floured surface and knead 5-6 times until just combined. Lightly flour your hands and press the dough into a rectangle about ¾ inch thick. Cut into 2-inch rounds with a biscuit cutter or glass and place on an ungreased baking sheet. Gently reshape the scraps and cut more biscuits.

4. Brush the tops of biscuits with cream, if using. Bake until golden brown, 16-18 minutes.

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