Italian · Dinner
Kale and Potato Soup
A rustic Tuscan-style vegetable soup built on tender kale, diced potato and cannellini beans simmered in a garlic and rosemary-scented vegetable broth. Finished with olive oil, the soup is thickened partly by mashing some potato into the broth for body.
$3
12 minsPrep
30 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
381Calories
14.5gProtein
13.6gFat
54.1gCarbs
7.1gSugar
13.4gFiber
1232mgSodium
0mgChol
2.1gSat Fat
1260mgPotassium
195mgCalcium
4.6mgIron
0mcgVitamin B12
54mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
herb-salt
hidden-gems
gluten-free
low-calorie
vegan
Instructions
1
Prep
Peel and dice the potato into 1/2-inch cubes, stem and chop the kale, mince the garlic, chop the onion and rosemary.
2
Warm the olive oil in a medium saucepan over medium heat. Sweat the onion and garlic for 3 minutes until soft and translucent.
3
Add the potato, rosemary and vegetable stock. Bring to a boil over high heat, then reduce to medium-low and simmer 15 minutes until fork-tender.
4
Stir in the cannellini beans and kale, cover and simmer over medium-low heat 10 minutes until the kale wilts and turns deep green.
5
Mash a few potato pieces against the pan side to thicken the broth slightly, then season with salt, pepper and lemon juice.
6
Plate
Ladle into a bowl, drizzle with extra olive oil and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz288g cannellini beans, cooked
- 22 small potato (about 150g)
- 3 cups70g kale
- 2 cup480ml vegetable stock
- 4 cloves4 cloves garlic
- 11 onion
- 2 tsp2 tsp fresh rosemary
- 2 tbsp28g olive oil
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp lemon juice
