Tomato & Tuscan Kale Soup

From Chef Steven Musolf


1 bunch of Tuscan kale, rough chopped, stems included.

1 small yellow onion, diced

1 stalk celery, diced

1/2 small fennel bulb, diced

1 small peeled carrot, diced

3 garlic cloves, finely sliced

1/2 shallot, diced

1 Tbs chopped Italian parsley

1 Tbs chopped oregano

1/2 Tbs chopped rosemary

1 Tbs chopped thyme

1 cup of white wine

4 qts chicken stock

(1) 16oz can tomatoes, crushed

(1) 16oz can white beans rinsed in cold water

1/3 cup sherry vinegar 

Salt and chili flake to taste


  1. Sweat mirepoix, garlic, fennel and shallots In olive oil until tender with no color

  2. Add white wine and simmer for three minutes

  3. Add tomatoes, chicken stock and all herbs kale and chili flake then stir to incorporate 

  4. Bring to a boil then down to a simmer

  5. Add white beans.

  6. Simmer soup for one hour then add the vinegar and kosher salt to taste.

Winter Chill

Maggie Smith, Bar Manager


1.5 oz Six & Twenty Old Money

1 oz Six & Twenty Carolina Cream

.5 oz Frangelico


1. Shake over ice and strain into coup glass

2. Garnish with a sprinkle of cinnamon