Kale Soup
A hearty, wholesome and satisfying soup full of fresh kale, white beans, potatoes and carrots in a deliciously seasoned broth.
Servings 8
Ingredients
- 2 tablespoons olive oil
- 1 ½ cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 bunch kale (8 to 12 ounces) rinsed, large stems removed and coarsely chopped
- 1 (32 ounce) container vegetable broth
- 1 (28 ounce) can diced tomatoes undrained
- 2 (15.5 ounce) cans cannellini beans undrained
- 2 cups peeled and sliced carrots (sliced ¼ inch thick) 3 to 4 carrots
- 3 russet potatoes peeled and sliced into bite size pieces (about ½ inch cubes) about 4 cups
- 1 tablespoon Italian seasoning
- 1 bay leaf
- ½ teaspoon salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
Instructions
- Heat olive oil over medium high heat in a 6 quart Dutch oven or soup pot. Add onions and garlic and cook for 2 minutes, or until onions are soft, stirring constantly.
- Add kale and cook for an additional 2 minutes, stirring constantly.
- Add vegetable broth, diced tomatoes, cannellini beans, carrots, potatoes, Italian seasoning and bay leaf. Stir to combine. Bring to a gentle boil and reduce heat to maintain a gentle simmer (medium low to low).
- Cover and cook for 25 to 30 minutes, or until potatoes and carrots are tender. Season with desired amounts of salt and pepper. Remove and discard bay leaf before serving.
Notes
- This recipe yields approximately 14 cups.
- Cannellini beans can be substituted with great northern beans.
- Vegetable broth can be substituted with chicken broth, but will not be vegetarian.
- Store in an airtight container in the fridge for 3 to 4 days.
- Freeze in an airtight container for up to 3 months. Defrost in the refrigerator overnight and reheat.