Description
A hearty and nutritious kale soup made with vegetables and flavorful broth, perfect for a healthy and comforting meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 large potato, diced
- 6 cups vegetable broth
- 1 bunch kale, stems removed and leaves chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: 1 can cannellini beans, drained and rinsed
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add garlic, carrots, and celery, and sauté for another 5 minutes.
- Stir in the diced potato and thyme, then pour in the vegetable broth.
- Bring to a boil, reduce heat, and simmer for 15 minutes.
- Add chopped kale and optional beans, and continue to simmer for another 10-15 minutes, until vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a richer flavor, you can add a Parmesan rind while the soup simmers (remove before serving).
- Use sweet potatoes instead of white potatoes for added sweetness.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
