Hearty Vegetarian Kale Soup

Dive into a bowl of warmth, nutrition, and comfort!

September 23, 2023
veggie kale soup

Dive into the rich and aromatic world of this vegetarian kale soup, a symphony of flavors and textures. Crafted to warm your heart and nourish your soul, this soup combines the earthy tones of kale with the heartiness of potatoes and the creamy richness of cannellini beans. This delicious recipe is more than just a meal; it’s an experience that promises to make every chilly evening memorable.

AuthorJoshua SmithDifficultyBeginner

Yields8 Servings
Prep Time25 minsCook Time30 minsTotal Time55 mins

 2 tbsp olive oil
 1 yellow onion, finely chopped
 2 tbsp garlic, minced
 1 bunch of fresh kale, stems discarded and leaves chopped
 8 cups water
 6 white potatoes, peeled and diced
 2 cans (15 ounces each) of cannellini beans (drain if preferred)
 1 can (15 ounces) of diced tomatoes
 6 cubes of vegetable bouillon (Knorr or similar brand)
 2 tbsp dried parsley
 1 tbsp Italian seasoning
 Salt and pepper, to taste

1

In a spacious soup pot, heat the olive oil over a medium-high flame. Sauté the onions and garlic until they turn translucent, which should take about 2-3 minutes.

2

Add the chopped kale to the pot and stir until it wilts, roughly 2 minutes.

3

Pour in the water, followed by the diced potatoes, beans, tomatoes, vegetable bouillon cubes, dried parsley, and Italian seasoning.

4

Allow the mixture to come to a boil. Once boiling, reduce the heat and let it simmer. Cook until the potatoes are tender, approximately 25 minutes.

5

Season your soup with salt and pepper according to your preference.

To Serve: Ladle the hot soup into bowls and serve with crusty bread or croutons for added texture.

Special Notes and Tips:

  • For a creamier texture, you can blend half the soup and then mix it back in.
  • If you prefer a spicier kick, consider adding a pinch of red pepper flakes.
  • Fresh herbs can also be used in place of dried ones for a more vibrant flavor.
  • This soup stores well and often tastes even better the next day as the flavors meld together. Store in an airtight container in the refrigerator and enjoy within 3-4 days.

Ingredients

 2 tbsp olive oil
 1 yellow onion, finely chopped
 2 tbsp garlic, minced
 1 bunch of fresh kale, stems discarded and leaves chopped
 8 cups water
 6 white potatoes, peeled and diced
 2 cans (15 ounces each) of cannellini beans (drain if preferred)
 1 can (15 ounces) of diced tomatoes
 6 cubes of vegetable bouillon (Knorr or similar brand)
 2 tbsp dried parsley
 1 tbsp Italian seasoning
 Salt and pepper, to taste

Directions

1

In a spacious soup pot, heat the olive oil over a medium-high flame. Sauté the onions and garlic until they turn translucent, which should take about 2-3 minutes.

2

Add the chopped kale to the pot and stir until it wilts, roughly 2 minutes.

3

Pour in the water, followed by the diced potatoes, beans, tomatoes, vegetable bouillon cubes, dried parsley, and Italian seasoning.

4

Allow the mixture to come to a boil. Once boiling, reduce the heat and let it simmer. Cook until the potatoes are tender, approximately 25 minutes.

5

Season your soup with salt and pepper according to your preference.

Notes

Hearty Vegetarian Kale Soup
IngredientsDirections