Kale Soup

Dear ones, when the world outside becomes chilly and the days seem a bit heavier, there is nothing quite like a warm, nourishing bowl of Kale Soup. This recipe not only nourishes your body but warms your spirit, bringing a sense of comfort like a cozy blanket on a cold night. With each spoonful, you’ll feel the goodness of nature flowing through you, restoring balance and wholeness with every gentle bite.

Why This Kale Soup Brings Comfort and Nourishment

This delightful Kale Soup is more than just a recipe; it is a gathering of wholesome ingredients that work harmoniously to offer healing and nourishment. Kale, often dubbed a superfood, brings vitality with its rich nutrients. The vibrant colors of carrots and tomatoes awaken joy, while the subtle spices and creamy cannellini beans create a symphony of flavors. Each ingredient is a nurturing embrace, reminding us that food can elevate both our bodies and our souls.

Step By Step How to Prepare Kale Soup

To begin this soothing journey, heat 2 tablespoons of extra virgin olive oil in a large pot, allowing it to warm like sunlight on your skin. Add 1 large onion, 2 medium carrots, and 1 rib of celery, all lovingly chopped. Sprinkle in a pinch of salt, and sauté these ingredients gently for 5 to 10 minutes, letting their flavors blend like a comforting hug.

Next, add 3 cloves of pressed garlic, ½ teaspoon of dried rosemary, ½ teaspoon of dried thyme, and ¼ teaspoon of red pepper flakes. Sauté these fragrant herbs for one more minute, inviting their aromas to dance in the air.

Now, bring in your color with 2 cans (15 ounces each) of crushed tomatoes and 1 large potato, diced into bite-sized pieces. Pour in 3 out of 4 cups of vegetable broth, along with 2 out of 3 cans (15 ounces each) of drained cannellini beans.

To add creaminess, blend the remaining 1 cup of vegetable broth with the last can of cannellini beans, creating a velvety texture. Stir this lovely mixture back into the pot, and season with 1½ teaspoons of salt and a gentle twist of black pepper. Bring the pot to a boil, then let it simmer for a peaceful 20 minutes.

While it simmers, tenderly remove the stems from 7 ounces of kale leaves, chopping them into bite-sized pieces. Add this nourishing kale to the soup, allowing it to finish cooking for another 10 to 15 minutes, until tender and vibrant.

When it’s time to serve, elevate your soup with a drizzle of extra virgin olive oil, a sprinkle of freshly cracked black pepper, and perhaps a slice of toasted bread. For extra richness, consider adding a dash of grated or shaved parmesan, or even a dollop of Greek-style or non-dairy yogurt. Some may find delight in stirring in a splash of balsamic vinegar for a touch of brightness.

Wholesome Ingredients You’ll Need

• 2 tablespoons extra virgin olive oil
• 1 large onion (chopped)
• 2 medium carrots (chopped)
• 1 rib celery (chopped)
• 3 cloves garlic (pressed)
• ½ teaspoon dried rosemary (or 1 sprig fresh rosemary)
• ½ teaspoon dried thyme (or 4 sprigs fresh thyme)
• 2 cans (15 ounces each) crushed tomatoes
• 1 large potato (10 ounces/300 grams, cut into bite-size pieces)
• 4 cups vegetable broth (or more for a thinner soup)
• 3 cans (15 ounces each) cannellini beans (drained, or 4½ cups cooked beans)
• 1½ teaspoons salt
• ⅛ twist black pepper
• ¼ teaspoon red pepper flakes
• 7 ounces kale leaves (chopped into bite-size pieces)

How to Serve Kale Soup with Intention

As you serve your warm bowl of Kale Soup, take a moment to offer gratitude for the nourishing ingredients that have come together in this creation. Enjoy it slowly, savoring each bite, and allow yourself to feel the comfort it brings your body and heart. This soup is perfect for sharing; gather your loved ones around the table and let the warmth inspire connection and conversation.

How to Store Kale Soup the Right Way

If you are lucky enough to have leftovers, allow your Kale Soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days, letting its flavors deepen with time. If you wish to keep it longer, you may also freeze the soup. Just remember to leave a little room at the top of the container, as the soup will expand as it freezes.

Mama Lila’s Helpful Tips

• For a richer flavor, consider adding freshly grated parmesan cheese directly to the soup while it simmers.
• If you want a heartier texture, mash a few of the beans in the pot for a thicker consistency.
• Feel free to explore different greens; spinach and Swiss chard can be lovely alternatives to kale depending on what you have on hand.

Discover More Nourishing Recipes

Head over to our Recipe Trends page and uncover a world of fresh, plant-forward ideas that fit right into your daily routine. From vibrant seasonal flavors to calming, wholesome dishes, each recipe is designed to spark inspiration and bring a sense of balance to your kitchen. Find comfort, joy, and connection in every meal while exploring what’s trending right now.

Peaceful Variations to Explore

• Introduce seasonal vegetables like sweet potatoes or zucchini to vary the flavors.
• Add a handful of quinoa or farro for a wholesome grain boost.
• Spice it up with a hint of smoked paprika or cumin for extra warmth.

Kale Soup

A warm, nourishing bowl of Kale Soup that comforts the body and soul with its wholesome ingredients and rich flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Health

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

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Base Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 1 rib celery, chopped
• 3 cloves garlic, pressed
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes

Tomato and Beans

• 2 cans (15 ounces each) crushed tomatoes
• 1 large potato, diced
• 4 cups vegetable broth
• 3 cans (15 ounces each) cannellini beans, drained
• 1½ teaspoons salt
• ⅛ twist black pepper

Finishing Touches

• 7 ounces kale leaves, chopped
• 1 cup vegetable broth (for blending)

Method

 

Preparation

1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat.
2. Add 1 large chopped onion, 2 medium chopped carrots, and 1 rib chopped celery to the pot. Sprinkle with a pinch of salt and sauté for 5 to 10 minutes.
3. Add 3 pressed cloves of garlic, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, and ¼ teaspoon red pepper flakes. Sauté for an additional 1 minute.

Cooking

1. Stir in 2 cans of crushed tomatoes and 1 large diced potato.
2. Pour in 3 cups of vegetable broth and add 2 cans of drained cannellini beans.
3. Blend the remaining 1 cup of vegetable broth with the last can of cannellini beans, and stir it back into the pot.
4. Season with 1½ teaspoons salt and a gentle twist of black pepper. Bring to a boil, then simmer for 20 minutes.
5. While the soup simmers, remove stems from 7 ounces of kale and chop into bite-sized pieces.
6. Add the chopped kale to the soup and continue to cook for another 10 to 15 minutes until the kale is tender.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 13gFat: 7gSaturated Fat: 1gSodium: 600mgFiber: 9gSugar: 4g

Notes

Serve with a drizzle of extra virgin olive oil, cracked black pepper, and optionally a slice of toasted bread. For added richness, consider grating parmesan cheese or stirring in Greek yogurt. For storage, cool completely and store in an airtight container for up to three days or freeze for longer storage.

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Common Questions About Kale Soup

May your experience in the kitchen be filled with joy, laughter, and the comforting love of nourishing yourself and others. Enjoy your kale soup journey, dear one.