Description
A hearty and nutritious kale and cannellini bean soup that comes together in about 30 minutes, making it perfect for busy families.
Ingredients
Scale
- 2 medium onions, chopped
- 2 cups cubed peeled potatoes
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 bunch kale, trimmed and coarsely chopped
- 3–1/2 cups vegetable broth
- 1 can (28 ounces) diced tomatoes, undrained
- 1–1/2 cups water
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1 bay leaf
- 1 can (15 ounces) cannellini beans, rinsed and drained
Instructions
- In a Dutch oven, heat the olive oil over medium heat. Add the chopped onions and potatoes, cooking until onions are translucent and potatoes are slightly tender (about 5-7 minutes).
- Add the minced garlic and cook until fragrant—around 1 minute.
- Add chopped kale, vegetable broth, undrained diced tomatoes, water, Italian seasoning, paprika, and pepper. Stir well.
- Bring everything to a boil, then reduce heat and let it simmer for about 50-60 minutes.
- Cool slightly, remove the bay leaf, and blend 3 cups of the soup until smooth.
- Return the blended portion back into the pot, then add rinsed cannellini beans and heat through for another 5 minutes.
- Ladle the soup into bowls and serve with a drizzle of olive oil and crusty bread on the side.
Notes
This soup is versatile; feel free to customize with any leftover vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg