Kale Soup

Print Recipe
 Kale Soup
Servings
Ingredients
  • 1 Tbsp olive or canola oil
  • 1 medium onion chopped
  • 2 - 3 medium carrots diced
  • 2 cloves of garlic minced (optional)
  • 1 x 15 oz can tomatoes (diced, crushed or sauce)
  • 3-4 cups chicken or vegetable broth low-sodium preferred
  • 1 bunch kale chopped
  • 1 x 15 oz can cannellini bean rinsed
  • 1 Tbsp Italian seasoning or any mix of basil, oregano and thyme
  • Salt and pepper to taste
Servings
Ingredients
  • 1 Tbsp olive or canola oil
  • 1 medium onion chopped
  • 2 - 3 medium carrots diced
  • 2 cloves of garlic minced (optional)
  • 1 x 15 oz can tomatoes (diced, crushed or sauce)
  • 3-4 cups chicken or vegetable broth low-sodium preferred
  • 1 bunch kale chopped
  • 1 x 15 oz can cannellini bean rinsed
  • 1 Tbsp Italian seasoning or any mix of basil, oregano and thyme
  • Salt and pepper to taste
Instructions
  1. In a large pot, heat the oil and stir in the diced onion and carrots.
  2. Cook for a few minutes until the vegetables begins to soften.
  3. Stir in the garlic (if you are using it) and the Italian seasoning.
  4. Add the can of tomatoes (including juices) and broth. Bring to a boil.
  5. Add the cannellini beans and chopped kale and turn the heat down to a simmer. Simmer for 3-5 minutes until the kale has softened.
  6. Adjust the seasonings.
Recipe Notes

Variation: Add 3/4 of a cup of small pasta (like orzo) and 2 cups water together with the kale. Simmer until kale and pasta are soft.

Tip: Don't waste the kale stems. Strip off the leaves, chop them and add them together with the onions and carrots.