Vegetarian Kale Soup

Vegetarian Kale Soup

178 Reviews 18 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Donna B
Recipe by  Donna B

“This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

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Reviews (178)

Rate This Recipe
uptnvegmom
242

uptnvegmom

Easy, cheap and massive! I made this last night and had to transfer from a large pot to my largest soup pot, by the time I added the cannelini beans. Lesson 1, use a huge pot! My husband is NOT a kale fan, but he loved this and even packed a large bowl for his lunch today. Changes I made: 1. I don't use MSG, so instead of Knorr bouillon + water, I used 8 c. of veggie broth (can use homemade or a good, cheap version like Trader Joe's). I generously added Trocomare (organic leek/celery) salt as well as sea salt to help with flavor. 2. I didn't peel the potatoes before cubing and they were delicious. Changes I'll make next time: 1. Add a bay leaf; 2. Half the dried parsley from 2 Tbsp down to 1 Tbsp. A wonderful soup recipe and an easy way to eat the superfood kale!

MARY DOMAZ
233

MARY DOMAZ

Since I had a bag of fresh kale on hand, I came to All Recipes looking for a recipe I use it in. I chose this recipe because of the reviews and because I had the ingredients on hand. I was not disappointed. This was a very tasty soup. I reduced the oil by half, and only used one large potato. That was plenty of potato for my tastes. Everything else I kept exactly as written and it was a very hearty soup. My one suggestion would be to cook it longer. Next time I will leave out the potatoes and beans for about 45 minutes. Then I will add them and cook for another 45 minutes. I just found my kale to be too tough after about 45 minutes of simmering.

Amanda
128

Amanda

this soup was amazing!!! five stars definately. the only thing i did differently was not use the boullion cubes, i couldnt find them so i just used a thick base. excellent!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 277 cal
  • 14%
  • Fat
  • 4.5 g
  • 7%
  • Carbs
  • 50.9 g
  • 16%
  • Protein
  • 9.6 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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