Kale Soup
photo by Anne Sainz
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 340.19 g kale, de-stemmed and chopped
- 8 large garlic cloves, minced
- 1 large onion, chopped
- 6 mushrooms, chopped
- 5 (2126.21 g) can low sodium vegetable broth, divided
- 2 (850.48 g) can low-sodium small white beans, drained and rinsed, divided
- 425.24 g can diced tomatoes
- 29.58 ml dried parsley flakes
- 14.79 ml italian seasoning
- 1.23 ml crushed red pepper flakes
- 1.23 ml paprika
- 1.23 ml fresh ground black pepper
- 4.92 ml fennel seed
directions
- 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.
- Prepare garlic, onion and mushrooms and set aside.
- In a blender or food processor, puree 1 can of broth and 1 can of beans until smooth.
- Combine puree, kale, garlic, onion, mushrooms, remaining broth, beans, tomatoes and seasonings in a large soup pot (at least 6 quarts).
- Bring to a boil on moderately high heat, stirring frequently to prevent sticking or burning on the bottom.
- Reduce heat and simmer 30-45 minutes, stirring occasionally.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.