This delicious and nutritious Vegetarian Kale Soup recipe is an excellent choice to help you love eating your greens again! The addition of cannellini beans and potatoes makes this a well-rounded dish that works as a filling and tasty meal.
This kale soup is full of various nutritious ingredients. The olive oil provides healthy monounsaturated fats that can help to reduce inflammation. The garlic, onion, thyme, oregano, and red pepper flakes pack a flavorful punch and provide essential vitamins and minerals. The kale is a rich source of antioxidants, vitamins C and K, and dietary fiber. The potatoes, rice, and carrots add a hearty texture and provide additional fiber, vitamins, and minerals.
FAQs:
Q: How long should I simmer the soup? A: Simmer the soup for at least 20 minutes. The longer the soup simmers the better as the flavors will develop and the vegetables will soften.
Q: Is this soup spicy? A: No, this soup is not spicy. The only spice in this recipe is a small amount of red pepper flakes, which does not make the soup overly spicy.
Q: Can I substitute the vegetables in the recipe? A: Yes, you can substitute the vegetables in the recipe for other vegetables of your choice, such as cauliflower, bell peppers, or zucchini.
Q: Can I freeze the kale soup? A: Yes, this kale soup freezes well. Make sure to cool the soup completely before transferring it to a container and freezing.
Q: What other seasonings can I use? A: You can use other seasonings in addition to the garlic, onion, thyme, oregano, and red pepper flakes. Try adding a pinch of nutmeg or 1/4 teaspoon of ground cumin for an extra flavor boost.
Vegetarian Kale Soup
4
servings10
minutes25
minutes35
minutesThis vegetarian kale soup is a delicious and healthy dish that is packed with nutritious ingredients. It is great for lunch or dinner, and is sure to become a family favorite.
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 cubes vegetable bouillon (such as Knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans (drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
salt and pepper to taste
Directions
- 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.