As summer fades to fall I start looking to warm up my lunch options when the temperature cools off outside. There is just something about that first chilly day that calls for a big bowl of steaming soup. So pull out your favorite sweater, slip on those fuzzy slippers, and try out this really simple soup recipe.
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Beyond The Kale Soup
- Total Time: 65 minutes
- Yield: 4 servings 1x
Description
This hearty vegetarian kale soup is perfect for warming up on a chilly fall day, featuring tender kale, white beans, and tomatoes in a savory broth.
Ingredients
- Drizzle of olive oil
- 1-2 minced garlic cloves
- 1/2 diced yellow onion
- 4 cups kale (or other dark green), de-stemmed and torn into pieces
- 1 can of organic white beans, drained
- 1 can of organic diced tomatoes
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional: Grated Parmesan cheese for serving
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat.
- Add 1-2 minced garlic cloves and 1/2 diced yellow onion. Sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add 4 cups of kale, de-stemmed and torn into pieces. Cook for 5-7 minutes, stirring occasionally, until the kale is wilted.
- Stir in 1 can of organic white beans and 1 can of organic diced tomatoes.
- Pour in 4 cups of vegetable broth and bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for 30-40 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste.
- Serve hot, optionally topped with grated Parmesan cheese.
Notes
- For a creamier texture, blend a portion of the soup before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a pinch of red pepper flakes for a spicy kick.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4
- Sodium: 600
- Fat: 4
- Carbohydrates: 30
- Fiber: 7
- Protein: 8
- Cholesterol: 0
Grab a deep bowl and ladle in the chest warming concoction. In no time that crisp fall air will feel like a distant memory…until you step outside that is. Maybe, I’ll grab a scarf before I take the kids to the park after all
If You Liked This Recipe, You’ll Love These
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- Creamy Cauliflower Soup with Garlic Bread
- Lemon and Butternut Squash Soup
- French Onion Soup with Braised Short Ribs and Gruyère
Frequently Asked Questions
Can I make this soup creamier without adding dairy?
Yes — the notes suggest blending a portion of the soup before serving to create a creamier texture without any added cream. The white beans and kale blend smoothly and thicken the broth naturally. Leave some chunks unblended for a mix of textures. 
Why does this soup simmer for 30–40 minutes after coming to a boil?
The long simmer after adding the white beans, diced tomatoes, and 4 cups of vegetable broth allows the flavors of the garlic, onion, chili powder, allspice, and cayenne to meld together and deepen. The kale also becomes more tender the longer it cooks, softening from its initially wilted state into something more integrated with the broth.
