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.
Add the chopped kale to the pot and stir until it wilts, roughly 2 minutes.
Pour in the water, followed by the diced potatoes, beans, tomatoes, vegetable bouillon cubes, dried parsley, and Italian seasoning.
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.
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
Directions
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.
Add the chopped kale to the pot and stir until it wilts, roughly 2 minutes.
Pour in the water, followed by the diced potatoes, beans, tomatoes, vegetable bouillon cubes, dried parsley, and Italian seasoning.
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.
Season your soup with salt and pepper according to your preference.