Vegetarian Kale Soup Recipes

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VEGETARIAN KALE SOUP



Vegetarian Kale Soup image

This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.

Provided by Donna B

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon (such as Knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans (drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
salt and pepper to taste

Steps:

  • 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 water, vegetable bouillon, 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.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 50.9 g, Fat 4.5 g, Fiber 10.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 372.2 mg, Sugar 4.8 g

VEGETARIAN PORTUGUESE KALE SOUP



Vegetarian Portuguese Kale Soup image

Recipe courtesy Gertrude's Gallery in Newport, RI via $40 a Day with Rachael Ray. Here is a vegetarian version of this delicious soup.

Provided by Sharon123

Categories     Greens

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon finely chopped garlic
1/2 cup diced onion
1/2 diced turnip
1/2 cup diced carrot
1 bunch kale, stemmed and roughly chopped
6 ounces soy chorizo, chopped (vegetarian chorizo)
3 bay leaves
3 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
6 cups vegetable stock
1 cup kidney bean
3/4 cup diced tomato (6 ounces)
10 ounces diced potatoes (about 2 medium)

Steps:

  • In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the veg. stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
  • Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
  • Remove the bay leaves and serve hot. Enjoy!

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