Kale Soup

Kale soup is a warm and nourishing dish made with hearty greens, flavorful vegetables, and aromatic herbs. It’s a perfect choice for a light yet satisfying meal, particularly during cooler seasons. This wholesome soup can be prepared in under an hour, making it ideal for busy weeknights or leisurely weekend dinners.

Why You’ll Love This Recipe

• Packed with essential vitamins and minerals from kale and vegetables
• Simple and affordable ingredients, often found in most kitchens
• Easy to customize with your preferred proteins or grains
• Suitable for meal prep, storing well for future meals
• Naturally gluten-free and easily adaptable for vegan diets

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Olive oil
• Onion
• Carrots
• Celery
• Garlic
• Vegetable broth
• Cannellini beans (or other white beans)
• Dried thyme
• Red pepper flakes (optional for heat)
• Kale (Tuscan kale or curly kale)
• Lemon juice
• Salt and pepper

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
3. Add minced garlic and cook for another minute until fragrant.
4. Pour in the vegetable broth and stir in the beans, thyme, and red pepper flakes. Bring to a boil.
5. Reduce heat to a simmer and cook for about 20 minutes to let the flavors blend.
6. Use an immersion blender to partially puree the soup if you prefer a creamier texture, or leave it chunky.
7. Add chopped kale and simmer for 5–10 more minutes until the kale is tender.
8. Stir in lemon juice and season with salt and pepper to taste.
9. Serve hot, optionally with crusty bread or a grain like rice or quinoa.

Servings and Timing

• Servings: 6
• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Variations

• Add cooked chicken, turkey, or sausage for a protein-rich version
• Mix in cooked rice, pasta, or quinoa to make it more filling
• Use different beans such as chickpeas or kidney beans
• Stir in coconut milk or heavy cream for a richer, creamy finish
• Replace kale with spinach or Swiss chard for a different green

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in containers for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm gently on the stovetop over medium heat or in the microwave in 2-minute intervals, stirring between.

FAQs

What type of kale should I use?

Tuscan kale (also called Lacinato or dinosaur kale) works best due to its tender texture, but curly kale is also a good option.

Can I use dried beans?

Yes, but they must be soaked and fully cooked before adding to the soup. Canned beans are quicker and more convenient.

Is this recipe vegan?

Yes, if you use vegetable broth and avoid any animal-based additions.

Can I make this soup spicy?

Absolutely. Increase the amount of red pepper flakes or add a diced hot chili.

How can I make the soup creamier?

Blend part of the soup or stir in cream or coconut milk before serving.

Can I use other vegetables?

Yes, zucchini, potatoes, bell peppers, or spinach are great additions.

Is this soup gluten-free?

Yes, as long as the broth and any added grains or pastas are certified gluten-free.

Can I make it in a slow cooker?

Yes. Sauté the vegetables first, then add all ingredients (except kale) to the slow cooker. Cook on low for 6–8 hours, adding kale in the last 30 minutes.

How long can I keep leftovers?

Up to 4 days in the refrigerator or 3 months in the freezer.

What can I serve with kale soup?

Crusty bread, a side salad, or a simple sandwich pair nicely with this soup.

Conclusion

Kale soup is a flavorful and healthful choice for any home cook seeking a comforting and easy-to-make meal. Its flexible ingredients and simple steps make it an ideal go-to recipe for both beginners and seasoned cooks. Whether served on its own or with your favorite side, this soup is sure to nourish and satisfy.

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