Place oil, garlic, and rosemary in a large pot over medium heat. Stir constantly for about 2 minutes, or until aromatic (press on rosemary sprigs a bit to release flavor). Do not let garlic brown.
Increase heat to high, add onion, and stir another 2–3 minutes, until softened. Add carrot, celery, and leek, and stir until vegetables turn bright and begin to soften, 2 minutes. Add potato and stir until mixture sticks slightly, 3–4 minutes. Add water and bouillon cubes, stirring to deglaze pan bottom. Bring to a boil; then reduce heat to maintain a steady simmer.
While mixture comes to a boil, wash kale and discard center ribs. Stack leaves and cut into small pieces. Add leaves and buckwheat to simmering soup, and cook about 20–25 minutes, until all vegetables are tender. Season to taste with salt. Remove rosemary twigs and serve.
Tuscan Kale Soup with Buckwheat
Amount Per Serving
Calories 119Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g5%
Monounsaturated Fat 3g
Total Carbohydrates 20g7%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.