Vegetable and Kale Soup
We had yet another rainy day here in Oregon so I made a big pot of vegetable and kale soup. This vegetable and kale soup was so quick and simple to make and paired nicely with a house salad and some crusty bread.. We all loved it, especially my daughter, who took the leftovers to school in her thermos the next day.
Vegetable and Kale Soup:
Ingredients:
-
- 1 tbsp olive oil
- 1/2 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
How to Make Vegetable and Kale Soup
Heat a 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.
Equipment
Ingredients
- 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
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.
Hi Pam, your vegetable and kale soup is really delicious. I made it lastnight and my family loved it, we ate it with hot bread, mmm just yummy. I don't really like vegetable but this recipe made me eat some. Love it!! thanks..
I am making this right now…can't wait to try it. I've never had kale before.
Just made this wonderful soup and it was fantastic!! Simple yet hearty.
Is there any way of not making this with canned tomatoes but with fresh ones..?
I think using fresh tomatoes will work just fine! Let me know how it turns out.
Cheers,
Pam
I make this ALL the time! One of my favourite recipes. I add a bit more chicken stock and quinoa to make it a more filling meal 🙂
Quite yummy, and my apartment smelled so good while it was cooking. I added shiitake mushrooms with the carrots and celery, and when it was done I put some globby goat cheese bits in it. The leftovers were pretty good too–I put the veggies sans broth over some couscous with some caramelized onion and parmesan cheese. Will definitely make again.
I made this soup, to the letter! Sorry I have to say, it was nothing to write home about! I had to add sugar for a wee bit of sweetness and even that didn’t help much! I ended up blitzing it and had a second bowl sprinkled with some white pepper! At least I can freeze it now! Sorry again!
I made this tonight and it’s delish! I’m a very amateur cook so if I do this anyone could. Thank you for sharing!
I just made and for someone who has trouble following recipes, I have to say it came out pretty good. Easy to follow.
I make this all the time. Upped the garlic and onions, used fresh grape tomatoes, vegetable broth, a sprig of rosemary, a couple sprigs thyme and two dried bay leaves and it’s fantastic.
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