Kale Soup

13 ingredients
6 steps

Ingredients

  • 12 ounces kale, de-stemmed and chopped
  • 8 large garlic cloves, minced
  • 1 large onion, chopped
  • 6 mushrooms, chopped
  • 5 (15 ounce) cans low sodium vegetable broth, divided
  • 2 (15 ounce) cans low-sodium small white beans, drained and rinsed, divided
  • 1 (15 ounce) can diced tomatoes
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon paprika
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon fennel seed

Directions

  1. 1
    Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
  2. 2
    Prepare garlic, onion and mushrooms and set aside.
  3. 3
    In a blender or food processor, puree 1 can of broth and 1 can of beans until smooth.
  4. 4
    Combine puree, kale, garlic, onion, mushrooms, remaining broth, beans, tomatoes and seasonings in a large soup pot (at least 6 quarts).
  5. 5
    Bring to a boil on moderately high heat, stirring frequently to prevent sticking or burning on the bottom.
  6. 6
    Reduce heat and simmer 30-45 minutes, stirring occasionally.

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