This was once made for me by my sister, and I’ve also made it for others. The recipe has been shared a lot. This was something my sister tried to recreate after eating at a friend’s house without the recipe. She tried so many times before realizing the cream was the key to greatness! With saffron-flavored basmati rice, serve.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
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
Instructions
- 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.
Reviews
While looking for a recipe including fresh kale I stumbled upon this and made it. Easy and excellent! A few notes: 1 – I did substitute low-sodium vegetable broth for the water and boullion cubes in an attempt to reduce sodium. Worked very well. 2 – As suggested by another reviewer, I substituted some of the potatoes for carrots; flavorful touch 3 – My hubby does not like kale, so I made this recipe in halves in two separate pots. In his, I did substitute fresh spinach; he loved the soup. Not a substitution, but an add-on. Just because I had a bit leftover in the fridge, I cubed some spiral-sliced ham in the soup to use it up. Yes, I did alter a bit, but I have no doubt that prepared “as written” would be just as tasty and satisfying. A bit of warm bread and a glass of wine — an easy, filling, and delightful supper!
It was easy to make and has an excellent balance of flavors.
Simple but excellent, especially with a splash of siracha or chili garlic sauce!
I’m a bit new at cooking, although I’ve been learning a lot and doing well with a number of soups. This is the first time I’ve made anything with kale. I loved the recipe. It’s somehow light and refreshing but satisfying at the same time. I used chicken broth instead of bullion cubes, and I added two teaspoons of cayenne pepper because I love the stuff– and it usually adds greatly to nearly any soup. Really very easy recipe, and very enjoyable.
The family did not care for this recipe. We like herbs, but it was way to Herby. Was really hoping we like it to get more kale in our diet. Made exactly as the recipe called out.
easy and delicious. was so glad I had made this a couple days before I was sick with covid. i added some wild mushrooms that i had on hand and it was an easy and healthy meal at a time when I had no energy to cook. I’m making it again tonight 🙂
Add some carrots for someof the potato. It will add a touch of sweetness. It was seasoned well. I added about 3 cups of kale.
I used my instapot, adjustments were bobs red mill soup beans, spicy Hungarian paprika and Georgian Ajika spice mixture and about 3 tablespoons of red sherry. I’m making a small bastone bread for each of us served warm.
I love this soup. Third go-round today. Green curly kale gives it the best flavour.
Very tasty soup with minimal effort. Great for a cold winter night with some crusty bread and a salad.
Really tasty, hearty soup. We added some whole wheat pasta. My 2.5-year-old really liked it too.
Forgot to add to my original review…used chicken base, did not have bouillon. I topped of the soup bowls with shredded Romano cheese (Bel Gioioso-the BEST)! Enjoy!!
Followed the recipe to the T. So fresh and delicious! It was best tasting on the first day, hot after finishing the soup.
Tasty, easy, and healthy! I didn’t have cannellini beans on hand and used a can of northern and a can of black beans, rinsed. I subbed the potatoes for chopped cauliflower, and used fresh tomatoes instead of canned. Will definitely make it again!
Very good! Only added half of the bullion and it was just enough saltiness.
I made this tonight for dinner. The only difference is I did not sauté my onion and garlic in oil as I have omitted it from my diet. This was delicious and filling- will definitely put in regular rotation.
Love love loved this! Who’da thought these ingredients would make such a tasty soup! Another way to use up all that garden kale in my freezer! Thankyou for submitting this healthy and amazing soup recipe!
Only made 2 changes. Instead of bouillon cubes I used vegetable Better Than Bouillon, and I added some Beyond Meat hot Italian sausage that I broke into pieces and sautéed first. Will definitely be making many more times to come. I think the Beyond sausage put it on another level Delicious
Delicious! One of our favourite soups now. So healthy too!
Delicious, easy, and filling! 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.
Made a delicious palate… used fresh tomatoes instead of canned.