Kale Soup Recipe

This nutritious kale soup is sure to warm you from the inside out, making it the perfect comfort food.

Ingredients for Kale Soup

Here are the ingredients you'll need to create this delicious homemade kale soup:

• Oil: Start the kale soup recipe by cooking an onion and garlic in olive oil. 
• Onion and garlic: An onion and garlic creates the perfect flavor base. 
• Kale: Choose kale with bright, sturdy leaves. The kale should be rigid and unwilted. 
• Water: The broth starts with eight cups of water. 
• Potatoes: This hearty kale soup calls for six (peeled and cubed) white potatoes. 
• Canned vegetables: You’ll need a can of cannellini beans and can of diced tomatoes. 
• Seasonings: Season the kale soup with vegetable bouillon, dried parsley, Italian seasoning, and salt and pepper. 

How to Prepare Kale Soup

Here’s a quick overview of the process, but be sure to check out the full, detailed recipe below to guide you through making kale soup from scratch:

1. Sauté the onion and garlic in oil until fragrant.
2. Add the kale and cook until it wilts.
3. Stir in the water, potatoes, beans, tomatoes, and spices.
4. Bring the mixture to a boil, then lower the heat and simmer until the potatoes are tender.
5. Season with salt and pepper to taste.

Perfect Pairings for Kale Soup

Need some ideas for what to serve with your kale soup? Browse our selection of Top Side Dishes for Soup. Here are a few tasty suggestions to complement your meal:

• Buttered Biscuits 
• Easy and Delicious Crusty Popovers 
• Quick and Easy Grilled Potatoes 

How to Store Leftover Kale Soup

Keep any leftover kale soup in an airtight container in the fridge for up to three days. Reheat it either in the microwave or on the stovetop when you're ready to enjoy it again.

Can You Freeze Kale Soup?

Yes, kale soup can be frozen for up to three months. To enjoy it later, simply thaw it in the fridge, then reheat on the stove or in the microwave.

Dinogo Community’s Tips and Praise

“Tasty, simple, and hearty,” says Stephanie. “I added red pepper flakes for some heat, and to reduce carbs and boost protein, I swapped the potatoes with a few scoops of pea protein powder. I'm thrilled with this soup and will definitely make it again.”

“This soup is absolutely fantastic,” shares Miris. “It’s quick, easy, and foolproof. Everyone I've served it to loves it. It’s healthy comfort food and the best part is, it's virtually impossible to mess up.”

“I could live off this soup, it’s that good,” declares Ann. “I was amazed at how flavorful it is, even without meat. I make this regularly, sometimes adding different vegetables I have on hand. Just last night, I threw in some sliced mushrooms.”

Contributions by Corey Williams

Ingredients List

• 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

Prepare all the ingredients before starting to cook.

Heat olive oil in a large pot over medium-high heat. Sauté the onion and garlic until soft, about 2 to 3 minutes. Add the kale and cook until it wilts, which should take around 2 minutes.

Add water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian herbs to the pot.

Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes are tender, about 25 minutes. Season with salt and pepper to taste.

Nutritional Information (per serving)