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
Units
Scale
- 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