Vegetarian Kale Soup


This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter’s night. It is full of dark green kale, potatoes, and cannellini beans.

Original recipe makes 8 servings


2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon (such as Knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans (drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
salt and pepper to taste

  • PREP

    25 mins

  • COOK

    30 mins


    55 mins


  1. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.


Calories: 277 kcal
Carbohydrates: 50.9 g
Cholesterol: 0 mg
Fat: 4.5 g
Fiber: 10.3 g
Protein: 9.6 g
Sodium: 372 mg