KALE RECIPES VEGETARIAN RECIPES

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VEGETARIAN KALE SOUP RECIPE | ALLRECIPES



Vegetarian Kale Soup Recipe | Allrecipes image

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.

Provided by Donna B

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Kale Soup Recipes

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 277.3 calories, CarbohydrateContent 50.9 g, FatContent 4.5 g, FiberContent 10.3 g, ProteinContent 9.6 g, SaturatedFatContent 0.6 g, SodiumContent 372.2 mg, SugarContent 4.8 g

VEGETARIAN POTATO-KALE SOUP RECIPE | EATINGWELL



Vegetarian Potato-Kale Soup Recipe | EatingWell image

This potato-kale soup has a rich, yet light and velvety texture. Opt for baby, two-bite red potatoes as they cook faster in the creamy, brothy soup. Serve with crusty bread and a glass of wine for a cozy meal.

Provided by Melissa Gray

Categories     Healthy Vegetarian Soup & Stew Recipes

Total Time 45 minutes

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 small sweet onion, halved and thinly sliced
3 cloves garlic, finely chopped
4 cups low-sodium vegetable broth
2 cups water
1 pound baby red potatoes, halved lengthwise
2 medium parsnips, peeled and sliced 1/4-inch thick
1 teaspoon chopped fresh rosemary, plus more for garnish
¼ teaspoon salt
1 small bunch lacinato kale, stemmed and chopped
½ cup grated Parmesan cheese, plus more for garnish
¼ cup heavy cream
1 tablespoon lemon juice

Steps:

  • Heat oil in a Dutch oven or large heavy pot over medium-high heat. Add onion; cook, stirring occasionally, under tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, water, potatoes, parsnips, rosemary and salt; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Using the back of a spoon, gently mash the vegetables to slightly thicken the soup.
  • Stir in kale, Parmesan and cream; cook over medium-low heat, stirring occasionally, until the kale is wilted, about 10 minutes more. Stir in lemon juice just before serving. Garnish with additional rosemary and Parmesan, if desired.

Nutrition Facts : Calories 273 calories, CarbohydrateContent 38 g, CholesterolContent 23 mg, FatContent 12 g, FiberContent 7 g, ProteinContent 7 g, SaturatedFatContent 5 g, SodiumContent 444 mg, SugarContent 7 g

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