My Trainer's Kale Soup

My Trainer's Kale Soup

sarah

"So much flavor and so easy to customize with your choice of greens! You can even substitute vegetable stock to make this a fully vegetarian dish! Serve with crusty bread for dipping. Tastes even better the next day! Enjoy!"
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Ingredients

50 m servings 233 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 946 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  1. Heat olive oil in a stockpot over medium heat; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
  2. Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
  3. Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 9
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Very easy, delicious and healthy! I made this exactly as written, well except I used more kale bc it does shrink down quite a bit once cooked. I had the opposite experience as the other reviewe...

This was a good soup. I used frozen collard greens instead of kale which worked great. I docked it one star because I felt it was a little lacking as is. I added some oregano, a little basil,...

Delicious yummy loved it!

I left out celery but added zucchini & sun dried tomatoes. Substituted apple cider vinegar with red wine vinegar. This soup is very hearty & tasty!

YUM! I love that this soup is so healthy and delicious...simple, too! I used only black beans because I didn't have any cannellini, and I ended up blending up a portion of the black beans. It tu...

Best soup I've made in a long time. I added zucchini because I had some and it was great! Thanks

Excellent flavor. I added some cayenne to give it a little zip.

This soup is delicious! My husband ate four bowls the night I made it. The recipe is simple and easy to follow. The flavor is great, and I really enjoy the kick from the ACV. I'm adamant about g...

Great, nutritious soup. I followed Lilsnoo comment of adding more kale and using liquid to blend the cannelli beans. I will definitely make again. Soup was superb.

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