Name: Kale & Bean Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 medium onions, chopped -; 2 cups cubed peeled potatoes -; 1 tablespoon olive oil -; 4 garlic cloves, minced -; 1 bunch kale, trimmed and coarsely chopped -; 3-1/2 cups vegetable broth -; 1 can (28 ounces) diced tomatoes, undrained -; 1-1/2 cups water -; 1 teaspoon Italian seasoning -; 1 teaspoon paprika -; 1/2 teaspoon pepper -; 1 bay leaf -; 1 can (15 ounces) cannellini beans, rinsed and drained -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Kale & Bean Soup

1. 2 medium onions, chopped -

2. 2 cups cubed peeled potatoes -

3. 1 tablespoon olive oil -

4. 4 garlic cloves, minced -

5. 1 bunch kale, trimmed and coarsely chopped -

6. 3-1/2 cups vegetable broth -

7. 1 can (28 ounces) diced tomatoes, undrained -

8. 1-1/2 cups water -

9. 1 teaspoon Italian seasoning -

10. 1 teaspoon paprika -

11. 1/2 teaspoon pepper -

12. 1 bay leaf -

13. 1 can (15 ounces) cannellini beans, rinsed and drained -

How to cook deliciously - Kale & Bean Soup

1. Stage

In a Dutch oven, saute onions and potatoes in oil until tender. Add garlic; cook 1 minute longer. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender.

2. Stage

Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through.