Vegetable and Kale Soup

Name: Vegetable and Kale Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving
Ingredients: 1 tbsp olive oil; ½ yellow onion; 3-4 cloves of garlic; 3 carrots; 2 celery; 1 (14 oz) can of diced tomatoes with juices; 6 cups of vegetable or chicken stock; 1-2 tsp dried basil; Sea Salt and Freshly Cracked Pepper; 1 (15 oz ) can of cannellini beans or white beans, drained and rinsed; 2 cups of kale; 1 zucchini

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
6
Course
Soup
Cuisine
American

Vegetable and Kale Soup

Kian Meyer

Report

Whether you're entertaining or relaxing, this recipe hits the spot.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 tbsp olive oil
½ yellow onion diced
3-4 cloves of garlic minced
3 carrots diced
2 celery diced
1 (14 oz) can of diced tomatoes with juices
6 cups of vegetable or chicken stock
1-2 tsp dried basil to taste
Sea Salt and Freshly Cracked Pepper to taste
1 (15 oz ) can of cannellini beans or white beans, drained and rinsed
2 cups of kale chopped
1 zucchini diced

Add to Shopping List

Instructions

Heat a large Dutch oven over medium heat with olive oil. Add the onion once it's warm and sauté for 2 minutes then add the minced garlic and stir constantly for 60 seconds.
Add the carrot, celery, diced tomatoes, and broth. Stir the soup, mixing everything together, then season with dried basil, sea salt, and black pepper.
Simmer on medium-low heat for 45-60 minutes (depending on how soft you like your veggies).
Add the white kidney beans, kale, zucchini. Cook for an additional 5-10 minutes. Taste, and re-season if needed. Serve and enjoy.