This vegetarian kale soup with dark green kale, potatoes, and cannellini beans will delight your taste buds and warm you up on a cold winter night.
Ingredients
- olive oil: 2 Tbsp
- yellow onion: 1 piece (chopped)
- garlic: 2 Tbsp (chopped)
- bunch kale, stems removed and leaves: 1 piece (chopped)
- water: 8 cups
- white potatoes: 6 piece (cubed)
- cannellini beans (drained if desired): 2 cans (15 ounce cans)
- tomatoes: 1 can (15 ounce can, diced)
- cubes vegetable bouillon (such as Knorr): 6 piece
- parsley: 2 Tbsp (dried)
- italian seasoning: 1 Tbsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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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, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.
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Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes. Season with salt and pepper. CFraser
