Kale Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy soup thickened with pureed potatoes and beans, loaded with kale and fresh herbs. Hearty, earthy, and comforting with bright lemon finish. A nutritious, satisfying vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 celery stalks (diced)
- 3 garlic cloves (minced)
- 2 (15-ounce) cans cannellini beans (drained and rinsed)
- 1 pound Yukon potatoes (peeled and diced)
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups vegetable broth
- 1 large bunch Tuscan kale (stems removed and leaves chopped (about 4-5 cups))
- 1 lemon (juiced)
- Freshly grated Parmesan (for serving (optional))
- Crushed red pepper (for garnish)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1302mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 893mg
- Calcium
- 164mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1302MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.