Kepala Bergetar Tonton Live Malay HD Online Drama Melayu Telefilem Kepala Bergetar Tonton. This vegetarian kale soup with dark green kale, potatoes, and cannellini beans will delight your taste buds and warm you up on a cold winter night.
This healthy kale soup recipe will warm you up from the inside out.
Kale Soup Ingredients
These are the ingredients you’ll need to make this homemade kale soup recipe:
- Oil: Start the kale soup recipe by cooking an onion and garlic in olive oil.
- Onion and garlic: An onion and garlic creates the perfect flavor base.
- Kale: Choose kale with bright, sturdy leaves. The kale should be rigid and unwilted.
- Water: The broth starts with eight cups of water.
- Potatoes: This hearty kale soup calls for six (peeled and cubed) white potatoes.
- Canned vegetables: You’ll need a can of cannellini beans and can of diced tomatoes.
- Seasonings: Season the kale soup with vegetable bouillon, dried parsley, Italian seasoning, and salt and pepper.
How to Make Kale Soup
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make kale soup:
- Cook the onion and garlic in oil.
- Stir in the kale and cook until wilted.
- Stir in the water, potatoes, beans, tomatoes, and seasonings.
- Bring to a boil, reduce heat, and simmer until potatoes are cooked through.
- Season with salt and pepper.
What to Serve With Kale Soup
Looking for serving inspiration? Explore our collection of Best Side Dishes for Soup. Here are some of the delicious ideas you’ll find:
- Buttered Biscuits
- Easy and Delicious Crusty Popovers
- Quick and Easy Grilled Potatoes
How to Store Kale Soup
Store your leftover kale soup in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove.
Can You Freeze Kale Soup?
Yes, you can freeze kale soup for up to three months. Thaw in the refrigerator, then reheat in the microwave or on the stove.
Allrecipes Community Tips and Praise
“Delicious, easy, and filling,” raves Stephanie. “I added some red pepper flakes to add a little kick, and to limit carbs/boost protein, I replaced the potatoes with a couple scoops of pea protein powder. I’m very happy with this soup and will make it again.”
“This soup is so amazing,” according to Miris. “It’s easy, quick, and simple. Everyone I’ve made it for is satisfied. Healthy comfort food and the best part is it’s hard to mess up.”
“I could live on soup and this recipe is terrific,” says Ann. “I was surprised at how much flavor it has with no meat. I make this often. I’ve made it as written and I’ve also added different vegetables that I had on hand. Last night I threw in sliced mushrooms.”
Editorial contributions by Corey Williams
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 tablespoons chopped garlic
- 1 bunch kale, stems removed and leaves chopped
- 8 cups water
- 6 white potatoes, peeled and cubed
- 2 (15 ounce) cans cannellini beans (drained if desired)
- 1 (15 ounce) can diced tomatoes
- 6 cubes vegetable bouillon (such as Knorr)
- 2 tablespoons dried parsley
- 1 tablespoon Italian seasoning
- salt and pepper to taste
Directions
Heat olive oil in a large soup pot over medium-high heat; cook onion and garlic until soft, 2 to 3 minutes. Stir in kale and cook until wilted, about 2 minutes. Stir in water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.
Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes. Season with salt and pepper.
Nutrition Facts Servings Per Recipe 8 Calories 277 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 3% Sodium 372mg 16% Total Carbohydrate 51g 19% Dietary Fiber 10g 37% Total Sugars 5g Protein 10g Vitamin C 106mg 531% Calcium 171mg 13% Iron 5mg 28% Potassium 1042mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
