Warm yourself with this Simple Kale Soup, a hearty and nutritious blend of vegetables and beans.
Table of Contents
I’m not kidding when I say this Simple Kale Soup is like a big, cuddly teddy bear. Need a major comfort food session in the dead of winter (or any time of year, really)? Reach for this bear, er… soup! Starring in this soup are some serious superstars: kale (obviously), carrots, onions, and white beans. And let’s not forget the magical mix of herbs and spices that take that broth from good to let-me-catch-my-breath delicious.
The “yum” factor of this soup reminds me of classic minestrone, only it’s like that Tuscan bean soup had a leafy-green, vitamin-K-packed baby. Got any picky eaters in the family? Take advantage of this soup’s versatility. Take out one ingredient and add another. It’s up to you! As long as you bring a little elbow grease and a lot of love, this Kale Soup could be your kitchen MVP.
does this kale soup work with my diet?
This Kale Soup is stuffed to the brim with kale (antioxidants and vitamins galore!) and super-nutritious beans, plus other fresh veggies. It works with Mediterranean and gluten-free diets. For a vegetarian/vegan diet, drop the Parmesan. To make it dairy-free, replace the Parmesan with nutritional yeast or a vegan cheese substitute. For a keto/paleo version, drop the beans and Parmesan and add your choice of meat for a protein boost.
INGREDIENTS
A soup-er meal is a short recipe away. Here’s what you’ll need…
- 1 tbsp olive oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 1 can tomatoes
- 2 cups vegetable stock
- 1 can of cooked white beans, drained
- 1/2 tsp dried oregano
- pinch smoked paprika
- pinch sea salt and black pepper
- 1 bunch curly kale
- Parmesan, grated
INSTRUCTIONS
Saute
Cut the onion and carrot into small pieces. In a large pot, heat the olive oil and sauté the onions and carrots for 5 minutes until cooked.
Simmer
Add the diced tomatoes, vegetable stock, and beans. Bring the mixture to a boil then reduce the heat. Simmer the soup for 10 minutes, then season with dried oregano, smoked paprika, salt, and pepper.
Add
Add the kale and simmer for 2 more minutes until the kale is tender. Taste the soup and season (if required) with more salt or pepper.
Sprinkle
Serve the kale soup with grated Parmesan.
DEVOUR!
Tips & Tricks to Making a Perfect Kale Soup
- Make sure to add the kale towards the end of cooking to preserve its color and texture.
- The fresher your ingredients, the more flavorful your soup will be.
- Don’t rush the initial sauté of your onions and carrots.
- Add your herbs and spices in stages.
- Taste test constantly and adjust the herbs, salt, and pepper as you please.
FAQs
Totally! Sub them out for kidney beans, black beans, or even chickpeas. The flavor and texture will change but the soup will still be delicious.
Nope. Use spinach or collard greens instead.
Sure, throw in some diced chicken or turkey. For a more plant-powered option, try tofu or lentils.
Tons! If you like it spicy, sprinkle some red pepper flakes or add a splash of hot sauce on top. If you want to take it to the Med, add some olives, sun-dried tomatoes, and a squeeze of lemon.
You sure can. Add all your ingredients except for the kale into the slow cooker and set it on LOW for 7–8 hours or HIGH for 3–4 hours. Thirty minutes before it’s ready, add in the kale.
Serving Suggestions
For me, it’s not soup unless it’s served with a warm baguette to soak it all up. I you are in baking mood, you can try this keto almond four bread or this eggless zucchini bread. The recipe calls for Parmesan on top but your favorite grated cheese will work, too. If you can’t get enough of the green stuff, add a side salad for a wholesome, comforting meal!
how to prep and store your kale soup
This Kale Soup gets even yummier the day after, so, by all means, make it ahead of time. The magic happens when all the flavors get a chance to mingle. The same goes for leftovers. Put it in an airtight container where it will last for up to five days. When those hunger pangs hit, simply reheat it on your stove. If you find it too thick, add water or veggie broth to dilute it.
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 1 carrot peeled and diced
- 1 can tomatoes
- 2 cups vegetable stock
- 1 can cooked white beans drained
- 1/2 tsp dried oregano
- pinch smoked paprika
- pinch sea salt and black pepper
- 1 bunch curly Kale
- Parmesan grated
Instructions
- Cut the onion and carrot into small pieces. In a large pot heat the olive oil and sauté the onions and carrots for 5 minutes until cooked.
- Add the diced tomatoes, vegetable stock, and beans. Bring the mixture to a boil then reduce the heat. Simmer the soup for 10 minutes, then season with dried oregano, smoked paprika, salt, and pepper.
- Add the kale and simmer for 2 more minutes until the kale is tender. Taste the soup and season (if required) with more salt or pepper.
- Serve the kale soup with grated Parmesan. Enjoy!
Tips & Notes:
- Add your herbs and spices in stages.
- Taste test constantly and adjust the herbs, salt, and pepper as you please.
- Add the kale towards the end of cooking to preserve its color and texture.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment