Kale Soup
Hearty Kale Soup with Potatoes and Cannellini Beans: A Mediterranean Comfort
Looking for a nourishing and flavorful soup to warm you up? Our Hearty Kale Soup with Potatoes and Cannellini Beans is the perfect answer! This soup is packed with healthy ingredients, incredibly easy to make, and bursting with Mediterranean flavors. It’s a fantastic weeknight dinner option, a satisfying lunch, or a cozy way to spend a chilly afternoon.
This isn’t your average kale soup. The combination of creamy cannellini beans, tender potatoes, and robust kale creates a texture and flavor profile that’s both comforting and exciting. We’ve kept the seasoning simple to allow the natural flavors of the ingredients to shine, but feel free to customize it to your liking!
What makes this soup special?
- Nutrient-Rich: Kale is a superfood, packed with vitamins and antioxidants. Combined with the fiber from beans and potatoes, this soup is a powerhouse of nutrition.
- Easy to Make: With a total cook time of just 45 minutes, this soup is perfect for busy weeknights.
- Versatile: Enjoy it as a light lunch, a hearty dinner, or even meal prep for the week.
- Flavorful: The simple yet effective combination of ingredients creates a delicious and satisfying soup.
Tips for the Best Kale Soup:
- Massage the Kale: While not strictly necessary, massaging the kale with a little olive oil before adding it to the soup helps break down the fibers and makes it more tender.
- Use Good Quality Broth: The broth is the base of the soup, so choose a flavorful vegetable or chicken broth.
- Don’t Overcook the Potatoes: You want the potatoes to be tender but not mushy.
- Adjust the Seasoning: Taste the soup throughout the cooking process and adjust the salt, pepper, and red pepper flakes to your liking.
Serving Suggestions:
- Top with a sprinkle of grated Parmesan cheese for a salty, savory finish.
- Serve with a crusty bread for dipping.
- Add a drizzle of olive oil for extra richness.
Frequently Asked Questions:
Q: Can I use frozen kale?
A: Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the soup.
Q: Can I make this soup vegan?
A: Absolutely! Simply use vegetable broth and omit the Parmesan cheese.
Q: Can I add other vegetables to this soup?
A: Yes! Carrots, celery, or zucchini would all be delicious additions.
Q: How long does this soup keep?
A: This soup will keep in the refrigerator for up to 3-4 days. It also freezes well.
We hope you enjoy this comforting and flavorful Hearty Kale Soup with Potatoes and Cannellini Beans! Let us know what you think in the comments below.
Hearty Kale Soup with Potatoes and Cannellini Beans
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 large bunch dark green kale, stems removed and leaves chopped
- 4 cups vegetable broth (or chicken broth)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- to taste salt Season to preference
- to taste pepper Season to preference
- optional red pepper flakes For heat
- optional grated Parmesan cheese For serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes to the pot and sauté for a few minutes.
- Add the chopped kale to the pot and stir until it starts to wilt.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for about 15 minutes, or until the potatoes are tender.
- Add the cannellini beans and dried thyme to the pot. Season with salt, pepper, and red pepper flakes (if using). Simmer for another 5-10 minutes.
- Taste and adjust the seasoning as necessary.
- Serve the kale soup hot, optionally topped with grated Parmesan cheese.
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