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This kale soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter night. It is full of dark green kale, potatoes, and cannellini beans.
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
Step 1
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.
Step 2
Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes. Season with salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 277 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 3% |
| Sodium372mg | 16% |
| Total Carbohydrate51g | 19% |
| Dietary Fiber10g | 37% |
| Total Sugars5g | |
| Protein10g | |
| Vitamin C106mg | 531% |
| Calcium171mg | 13% |
| Iron5mg | 28% |
| Potassium1042mg | 22% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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