Vegetable and Kale Soup
We had yet another rainy day here in Oregon, so I made this easy vegetable and kale soup recipe. This kale & veggie soup was quick and simple to make and paired nicely with a house salad and some crusty bread. We all loved it, especially my daughter, who took the leftovers to school in her thermos the next day.
Vegetable and Kale Soup:
Ingredients:
-
- 1 tbsp olive oil
- ½ yellow onion, diced
- 3-4 cloves of garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 (14-oz) can of diced tomatoes with juices
- 6 cups of vegetable or chicken stock
- 1-2 tsp dried basil, to taste
- Sea salt and freshly cracked pepper, to taste
- 1 (15-oz) can of cannellini beans or white beans, drained and rinsed
- 2 cups of kale, chopped
- 1 zucchini, diced
How to Make Vegetable and Kale Soup
Heat a Dutch oven over medium heat with olive oil. Add the onion once and sauté for 2 minutes, then add the minced garlic and stir constantly for 60 seconds.
Add the carrot, celery, diced tomatoes, and broth. Stir the soup, mixing everything, then season with dried basil, sea salt, and black pepper. Simmer on medium-low heat for 45-60 minutes (depending on how soft you like your veggies).
Add the white kidney beans, kale, and zucchini.
Cook for an additional 5-10 minutes, stirring often. Taste, and re-season if needed. Serve and enjoy.
Equipment
Ingredients
- 1 tbsp olive oil
- ½ yellow onion diced
- 3-4 cloves of garlic minced
- 3 carrots diced
- 2 celery stalks diced
- 1 (14-oz) can of diced tomatoes with juices
- 6 cups of vegetable or chicken stock
- 1-2 tsp dried basil to taste
- Sea salt and freshly cracked pepper to taste
- 1 (15-oz ) can of cannellini beans or white beans, drained and rinsed
- 2 cups of kale chopped
- 1 zucchini diced
Instructions
- Heat a large Dutch oven over medium heat with olive oil. Add the onion and sauté for 2 minutes, then add the minced garlic and stir constantly for 60 seconds.
- Add the carrot, celery, diced tomatoes, and broth. Stir the soup, mixing everything, then season with dried basil, sea salt, and black pepper.
- Simmer on medium-low heat for 45-60 minutes (depending on how soft you like your veggies).
- Add the white kidney beans, kale, and zucchini. Cook for an additional 5-10 minutes, stirring often. Taste, and re-season if needed. Serve and enjoy.
Hi Pam, your vegetable and kale soup is really delicious. I made it lastnight and my family loved it, we ate it with hot bread, mmm just yummy. I don't really like vegetable but this recipe made me eat some. Love it!! thanks..
I am making this right now…can't wait to try it. I've never had kale before.
Just made this wonderful soup and it was fantastic!! Simple yet hearty.
Is there any way of not making this with canned tomatoes but with fresh ones..?
I think using fresh tomatoes will work just fine! Let me know how it turns out.
Cheers,
Pam
I make this ALL the time! One of my favourite recipes. I add a bit more chicken stock and quinoa to make it a more filling meal 🙂
I am trying to make this for a very picky neighbor..wants kale no potatoes noodles mushrooms..on and on but she does like quinoa,.how much do you add? i don’t make it so i have no clue? do you make it and add it to the soup or put it directly into the soup? I have to have it there tomorrow if you can help…thanks
Gabby,
The soup is adaptable. Use whatever veggies she will like. Prepare the quinoa according to the package instructions and keep it separated from the soup in an airtight container. When serving, have her spoon as much quinoa in her soup bowl as she wants, then ladle the soup on top. This way, it will heat up the quinoa, and also keep its texture.
I hope this helps. Your neighbor is lucky to have you!
-Pam
Quite yummy, and my apartment smelled so good while it was cooking. I added shiitake mushrooms with the carrots and celery, and when it was done I put some globby goat cheese bits in it. The leftovers were pretty good too–I put the veggies sans broth over some couscous with some caramelized onion and parmesan cheese. Will definitely make again.
I made this soup, to the letter! Sorry I have to say, it was nothing to write home about! I had to add sugar for a wee bit of sweetness and even that didn’t help much! I ended up blitzing it and had a second bowl sprinkled with some white pepper! At least I can freeze it now! Sorry again!
I made this tonight and it’s delish! I’m a very amateur cook so if I do this anyone could. Thank you for sharing!
I just made and for someone who has trouble following recipes, I have to say it came out pretty good. Easy to follow.
I make this all the time. Upped the garlic and onions, used fresh grape tomatoes, vegetable broth, a sprig of rosemary, a couple sprigs thyme and two dried bay leaves and it’s fantastic.
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Could I freeze this soup? How long will it last frozen? Thanks
Nelly,
I’ve never tried freezing it, but I think it should freeze well for a few months.
-Pam