Kale Soup
Servings: 4 people
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 large (1 large) onion chopped
- 2 medium (2 medium) carrots chopped
- 1 rib (1 rib) celery chopped
- 3 cloves (3 cloves) garlic pressed
- ½ teaspoon (½ teaspoon) dried rosemary or 1 sprig fresh rosemary
- ½ teaspoon (½ teaspoon) dried thyme or 4 sprigs fresh thyme
- 2 cans (15 ounces each) (800 grams) crushed tomatoes
- 1 large (1 large) potato 10 ounces/300 grams, cut into bite-size pieces
- 4 cups (1 liter) vegetable broth or more for a thinner soup
- 3 cans (15 ounces each) (720 grams) cannellini beans drained, or 4½ cups cooked beans
- 1½ teaspoons (1½ teaspoons) salt
- ⅛ twists (⅛ twists) black pepper
- ¼ teaspoon (¼ teaspoon) red pepper flakes
- 7 ounces (200 grams) kale leaves chopped into bite-size pieces
- Heat 2 tablespoons extra virgin olive oil in a large pot.Add 1 large onion, 2 medium carrots, and 1 rib celery, all chopped. Season with a pinch of salt, and sauté gently for 5 to 10 minutes.Add 3 cloves garlic (pressed), ½ teaspoon dried rosemary, ½ teaspoon dried thyme, and ¼ teaspoon red pepper flakes, and sauté one more minute.
- Add 2 cans (15 ounces each) crushed tomatoes and 1 large potato (diced).Now add 3 out of 4 cups vegetable broth, and 2 out of 3 cans (15 ounces each) cannellini beans.Blend the remaining 1 cup of vegetable broth with the remaining 1 can of cannellini beans and add the resulting cream to the soup.Season with 1½ teaspoons salt and ⅛ twists black pepper, bring to a boil and simmer for 20 minutes.
- In the meantime, separate 7 ounces kale leaves from the stems and chop them into bite size pieces.Add kale to the soup and finish cooking 10-15 more minutes, or until tender.
- Serve with a drizzle of extra virgin olive oil, freshly cracked black pepper, and a slice of toasted bread. Grated or shaved parmesan is optional.Louise also likes adding a dollop of Greek-style or non-dairy yogurt. I sometimes stir in a splash of balsamic vinegar.
Nutrition information is an estimate for 1 serving of kale soup out of 4 servings without bread.
TIP FOR CREAMINESS
Blending 1 cup vegetable broth with 1 can cannellini beans makes the soup creamier and more flavorful.
We add the beans and the broth to a measuring container and blend with an immersion blender. You can also use a standing blender.
SUBSTITUTIONS
Extra virgin olive oil: Substitute regular olive oil or another vegetable oil.
Onion: Substitute shallots or leek.
Rosemary & Thyme: Substitute an Italian herb mix. You can also add two bay leaves.
Kale: Substitute spinach, chard, savoy cabbage, bok choi, or Chinese cabbage for kale.
Diced tomatoes: Substitute tomato puree, passata, or crushed tomatoes.
Cannellini beans: You can use canned or dried cannellini beans you previously cooked in water. Here’s our guide on how to cook white beans.
You can substitute Lima beans, butter beans, navy beans, or great northern white beans for cannellini.
Vegetable broth: You can substitute plain water for broth. In this case, you might need to add more salt and herbs to compensate for the flavor.
Potatoe: Adding potato is optional but recommended, as potato and kale are delicious together. Potatoes also make the soup even creamier and more fulfilling. You can use Yukon Gold or Russet potatoes.
STORAGE
Kale soup is ideal for meal prep, as its flavor enhances over time. Storage options include:
Refrigeration: Cool to room temperature, store in an airtight container, keeps for up to 4 days.
Freezing: Cool to room temperature, use a freezer-safe container, lasts up to 3 months.
Thawing: In refrigerator (several hours), or use microwave's thaw function.
Reheating: In saucepan with a little water, or in microwave. Avoid multiple reheats.
