Thursday, March 13, 2014

Vegan Kale, White Bean, & Potato Soup

My mom and I must think alike, because the same night that I made my kale and white bean pasta that I shared on the blog last week, she was making a kale and white bean soup. Since I can never have too much kale or too many beans in my life, I asked her to send me the recipe.

She found the original on but made a few modifications. I made the soup for myself earlier this week, and it was great! Quick, easy, and nutritious - just the way I like it!

Kale, White Bean, and Potato Soup
Makes approximately 6 servings
2 tablespoons olive oil
1/2 yellow onion, chopped
2 cloves chopped garlic
1 bunch kale, stems removed and leaves chopped
4 cups vegetable broth
1 (15 ounce) can diced tomatoes (I used fire roasted)
3-4 red potatoes, cubed (or 2-3 regular potatoes)
1 (15 ounce) cans Great Northern beans (drained and rinsed)
1 tablespoon Italian seasoning
1 tablespoon dried parsley
Salt and pepper to taste

Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the vegetable broth, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste. If you don't care about keeping it vegan, you can also top with some fresh Parmesan cheese. Yum!
I don't know about you guys, but I cannot wait for this week to be over! Next week is spring break, and Jay and I will be spending the majority of it in sunny Mazatlan, Mexico. I haven't ever been to this particular city, but I've heard good things. As long as I can sit on the beach and practice my Spanish I'm a happy camper. I also read that whales should be passing through around this time - I would love to see that! I'll be sure to post some pictures when we get back! Adios!!

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