Hearty Vegetarian Kale Soup

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

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.

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Hearty Vegetarian Kale Soup