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Kale Soup

Kale Soup

This hearty Kale Soup offers vibrant flavor and satisfying texture, perfect for any season. It embodies simple, wholesome eating, bringing warmth and nutrition to your table.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 4-5 cloves Garlic, minced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 2 medium Potatoes, peeled and diced into 1/2-inch cubes
  • 6 cups Vegetable Broth, low sodium
  • 1 large bunch Kale, stems removed, leaves roughly chopped
  • 1 (14.5 oz) can Canned Diced Tomatoes, undrained
  • 1 (15 oz) can Cannellini Beans, rinsed and drained
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Thyme
  • 1 Bay Leaf
  • Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • Freshly grated Parmesan Cheese, for serving (optional)
  • Chopped Fresh Parsley, for garnish

Method
 

  1. Prepare all your vegetables: finely chop the onion, dice the carrots and celery, mince the garlic, peel and dice the potatoes, and remove stems from the kale before roughly chopping the leaves.
  2. Heat the olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery, and sauté for 5-7 minutes until softened.
  3. Stir in garlic, oregano, thyme, and optional red pepper flakes. Cook for 1 minute until fragrant.
  4. Add diced potatoes, vegetable broth, canned tomatoes, and bay leaf. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 15-20 minutes until potatoes are tender.
  5. Stir in kale and cannellini beans. Cook for an additional 5-7 minutes until kale is wilted.
  6. Remove bay leaf and season with salt and pepper to taste. Serve warm, garnished with Parmesan cheese and parsley.

Notes

This kale soup can be stored in the refrigerator for 4-5 days or frozen for up to 3 months. Thaw and reheat with additional broth if needed.