Kale Soup Recipe

Introduction

Ingredients

• 1 bunch of kale
• 2 tablespoons of olive oil
• 1 onion, chopped
• 4 cloves of garlic, minced
• 4 cups of vegetable broth
• 1 can of diced tomatoes
• 1 can of cannellini beans
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper

Instructions

1. Wash the kale leaves and remove the tough stems. Chop the leaves into bite-sized pieces and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 5 minutes.
3. Add the vegetable broth, diced tomatoes, cannellini beans, thyme, rosemary, salt, and black pepper. Bring to a simmer and let cook for 10 minutes.
4. Add the chopped kale and stir to combine. Let cook for an additional 5-10 minutes, until the kale is wilted and tender.
5. Remove from heat and serve hot. Enjoy!

Nutrition

• Calories: 140
• Protein: 6g
• Carbohydrates: 22g
• Fiber: 5g
• Sugar: 5g
• Fat: 4g
• Saturated Fat: 1g
• Sodium: 527mg
• Cholesterol: 0mg

Variations

• Add some protein: You can add cooked chicken, turkey, or sausage to make this soup more filling.
• Change up the beans: Instead of cannellini beans, you can use chickpeas, kidney beans, or black beans.
• Make it spicy: Add some red pepper flakes or diced jalapeño to give this soup a kick.
• Add some grains: You can add cooked quinoa, brown rice, or barley to make this soup more hearty.
• Use different greens: Instead of kale, you can use spinach, collard greens, or Swiss chard.

Conclusion