"This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans." — Donna B
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yellow onion, chopped
kale, stems removed and leaves chopped
vegetable bouillon (such as Knorr)
1 (15 ounce) can
white potatoes, peeled and cubed
2 (15 ounce) cans
cannellini beans (drained if desired)
salt and pepper to taste
Since I had a bag of fresh kale on hand, I came to All Recipes looking for a recipe I use it in. I chose this recipe because of the reviews and because I had the ingredients on hand. I was not disappointed. This was a very tasty soup. I reduced the oil by half, and only used one large potato. That was plenty of potato for my tastes. Everything else I kept exactly as written and it was a very hearty soup. My one suggestion would be to cook it longer. Next time I will leave out the potatoes and beans for about 45 minutes. Then I will add them and cook for another 45 minutes. I just found my kale to be too tough after about 45 minutes of simmering.
I put too many beans in mine, but it was still good. Nothing to rave about, but I did like the flavor. Husband hated it, I think it was the kale. He said it tasted like someone did the gardening and left the remains in his bowl.
Easy, cheap and massive! I made this last night and had to transfer from a large pot to my largest soup pot, by the time I added the cannelini beans. Lesson 1, use a huge pot! My husband is NOT a kale fan, but he loved this and even packed a large bowl for his lunch today. Changes I made: 1. I don't use MSG, so instead of Knorr bouillon + water, I used 8 c. of veggie broth (can use homemade or a good, cheap version like Trader Joe's). I generously added Trocomare (organic leek/celery) salt as well as sea salt to help with flavor. 2. I didn't peel the potatoes before cubing and they were delicious. Changes I'll make next time: 1. Add a bay leaf; 2. Half the dried parsley from 2 Tbsp down to 1 Tbsp. A wonderful soup recipe and an easy way to eat the superfood kale!
this soup was amazing!!! five stars definately. the only thing i did differently was not use the boullion cubes, i couldnt find them so i just used a thick base. excellent!!
Holy moly. I was looking for a recipe to use up some kale I had and am so glad I chose this one! It was even better the second day. I didn't have regular diced tomatoes and used fire-roasted diced instead, and the heat was nice. Also didn't have cannellinis and substituted black-eyed peas. I'm making it again tonight, this time with a nice fresh tomato and pink beans. Thank you!!!
This was the best soup!!!! Five stars without a doubt! i don't like italian seasoning, so I didn't add it I love kale so i added more than the recipe requires. Everything else was pretty amazing.
This soup is so delicious. I made this recipe for my son's preschool class and most of the kids wanted seconds and some wanted thirds. It was such a big hit that around 5 or 6 moms called me to tell me that their child came home talking about the soup and so they wanted the recipe. The moms could not believe how much their kids loved such a healthy soup!
I've made this soup multiple times now. It's come out great every time. The recipe is very forgiving, allowing for imprecise measurements. I like trying different colors of kale and potatoes to really get a rainbow soup - purple potatoes or purple kale for example. I have been adding tofu, which is another nice addition.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Kale Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 40
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