Description
A hearty and nutritious kale soup made with potatoes, cannellini beans, and tomatoes simmered in a flavorful vegetable broth.
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 white potatoes, peeled and cubed
2 (15 ounce) cans white cannellini beans (drained if desired)
1 (15 ounce) can diced tomatoes
6 cubes vegetable bouillon
2 tablespoons dried parsley
1 tablespoon Italian seasoning
Salt and pepper to taste
Instructions
1. Begin by preparing all your ingredients.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook until softened and fragrant.
3. Add the chopped kale to the pot and cook until it begins to wilt.
4. Pour in the water along with the potatoes, cannellini beans, diced tomatoes, and vegetable bouillon cubes.
5. Stir in the dried parsley and Italian seasoning.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer until the potatoes are tender and fully cooked.
7. Finally, season with salt and pepper to taste before serving.
Notes
Use fresh kale for the best flavor.
Substitute vegetable bouillon with homemade vegetable broth.
Store leftovers in the fridge for up to 3 days.
Reheat gently on the stove to preserve flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg