February 19, 2013 by Cory Bellamy
Ready for another tasty kale recipe?! Kale yeah!
Ok, now that the lame puns are out of the way, I’m going to share one of my new favorite dishes with you. In Texas we don’t make a lot of soups, primarily because it’s never very cold here. Just yesterday it was a nice 78 degrees. Nonetheless, I love kale soup. We serve it at Whole Foods on our hot bar, so I decided to try my hand at making it at home.
The best thing about making soup is that it’s fool proof. In the most basic sense, all you have to do is through everything in a big pot and let it cook. This soup is a little more than that, but it’s still super simple and incredibly good.
- 1 bunch of Dino/Lacinato Kale torn into bite sized pieces without stems
- 1 14.5 oz can of Canellinni or white beans
- 1 14.5 oz can of diced tomatoes (I used ones seasoned with Italian spices)
- 32 oz of veggie broth
- 1.5 pounds red potatoes quartered with skins on
- 2 large carrots peeled and diced into small pieces
- 1 medium sized yellow onion diced
- 4 cloves of garlic diced
- 2 tablespoons of olive oil
- Heat oil in a large pot over medium high hear. Once oil is ready, cook onion and carrots for 4 minutes until onions become translucent and carrots begin to soften.
- Add in diced garlic and cook 1 minute more.
- Mix in canned tomatoes and cook down just a minute or two.
- Pour in veggie broth and add in potatoes. Heat to boiling and cook covered for 20-25 minutes until potatoes begin to soften.
- Add can of beans and diced kale. Continue to let soup cook another 5-10 minutes until kale has wilted and the beans have been heated thoroughly.
I packed some in my lunch yesterday when I went to work. It was a great bowl of soup and I enjoyed it with a vegan roll.