Tuscan Kale Soup with Buckwheat
Buckwheat, a whole protein, adds an unusual background flavor and unique texture to this hearty, flavor-filled soup.
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Cooking tools:
- Stove
- Pot
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 2 tablespoons extra-virgin olive oil
- 7 cloves garlic, chopped
- 4 (4-inch) sprigs fresh rosemary
- 1 large yellow onion, diced
- 1 large carrot, diced
- 1 stalk celery, diced
- 1 leek, diced (white and light green parts)
- 1 russet potato, peeled and diced
- 8 cups water
- 3 low-sodium vegetable bouillon cubes
- 1 bunch (about 10 ounces) lacinato kale
- 1/3 cup buckwheat groats (roasted or plain)
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