Vegetarian Kale Soup

Name: Vegetarian Kale Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 850 grams cannellini beans (drained if desired); 425 grams diced tomatoes; 2 Tbsps dried parsley; 2 Tbsps chopped garlic; 1 Tbsp Italian seasoning; 1 bunch kale, stems removed and leaves chopped; 2 Tbsps olive oil; 8 servings salt and pepper to taste; 6 cubes vegetable bouillon (such as Knorr); 2 liters water; 6 white potatoes, peeled and cubed; 1 yellow onion, chopped

You can never have too many main course recipes, so give Vegetarian Kale Soup a try. This recipe serves 8. Watching your figure? This gluten free and vegan recipe has 263 calories, 13g of protein, and 4g of fat per serving. If you have garlic, canned tomatoes, vegetable bouillon, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

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.

Ingredients you will need

Vegetable Broth