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Overhead image of a brothy tomato Detox Soup in white bowls set on a table with a striped napkin

Detox Soup

  • Author: Lauren
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 15 cups 1x
  • Category: Lunch/Dinner
  • Method: Stove-top
  • Cuisine: American

Scale

Ingredients

  • 2 tablespoons Filippo Berio extra virgin olive oil, plus more for serving
  • 1 fennel bulb, trimmed and diced (fronds reserved)
  • ½ cup diced onion
  • 1 tablespoon minced fresh garlic
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon minced fresh oregano (or 2 teaspoons dried)*
  • 2 cans diced tomatoes (28 ounces each)
  • 6 cups low-sodium vegetable or chicken broth
  • 1 bag chopped Tuscan kale (10-ounces)**
  • 1 can chickpeas (15.5 ounces), rinsed and drained
  • 2 tablespoons Filippo Berio balsamic vinegar

Instructions

Heat oil in a large pot or Dutch oven over medium-low.

Add fennel, onion, garlic, salt, black pepper, and red pepper flakes, and cook until softened, about 5 minutes.

Stir in oregano and cook 30 seconds. Stir in tomatoes and broth, bring soup to a boil then reduce to a simmer and cook for 10 minutes.

Stir in kale, simmer 10 minutes.

Stir in chickpeas and vinegar and simmer 5 minutes.

Drizzle servings with olive oil and top with chopped fennel fronds (optional).


Notes

* Don’t have oregano? Rosemary or thyme will also work.

** Can’t find Tuscan kale? It’s often labeled Dinosaur or Lacinato kale as well. However, regular curly-leaf kale will work just fine!

Serve over rice for a heartier stew-like dish.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in a saucepan over medium-low heat or individual servings in the microwave for 2 minutes on high.

Keywords: Detox Soup, vegetarian detox soup, detox soup with kale, detox soup with beans