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.
Prep Time::25 mins
Cook Time::30 mins
Total Time::55 mins
Servings::8
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans (drained if desired)
1 (15 ounce) can diced tomatoes
6 cubes vegetable bouillon (such as Knorr)
2 tablespoons dried parsley
1 tablespoon Italian seasoning
salt and pepper to taste
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Stir in water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.
Dotdash Meredith Food Studios
Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes. Season with salt and pepper.
Dotdash Meredith Food Studios