Vegetarian Kale Soup
Soups
277
Calories
50.9 g
Carbs
4.5 g
Fat
9.6 g
Protein
•
Method
Heat olive oil in a large soup pot over medium-high heat; cook onion and garlic until soft, 2 to 3 minutes. Stir in kale and cook until wilted, about 2 minutes. Stir in water (8 cups), potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.
Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes. Season with salt and pepper.
Ingredients
Olive Oil
•
2 tablespoons
Yellow Onion
•
1, chopped
Garlic Clove
•
2 tablespoons chopped
Kale
•
1 bunch, stems removed and leaves chopped
Cannellini Beans
•
2 (15 ounce) cans (drained if desired)
Parsley
•
2 tablespoons dried
Italian Seasoning
•
1 tablespoon
Potatoes
•
6 white potatoes, peeled and cubed
Canned Tomatoes
•
1 (15 ounce) can diced tomatoes
Vegetable Stock Cube
•
6 cubes vegetable bouillon (such as Knorr)
Salt
•
to taste
Black Pepper
•
to taste
