Hearty Kale Vegetable Soup

Ingredients

1 Tbsp olive oil

1 large onion, chopped

1 large red bell pepper, chopped

1 cup carrots, chopped

2 garlic cloves, minced

2 cups red potatoes, peeled and diced

6 cups kale (about one bunch), stemmed and coarsely chopped

1 16-ounce can low-sodium cannellini beans, drained and rinsed

1 14.5-ounce can petite-diced, fire-roasted tomatoes, undrained

4 to 6 cups low-sodium chicken stock

salt, pepper to taste

1 Tbsp sherry vinegar or wine vinegar

1 Tbsp chopped fresh rosemary

Instructions

  1. Heat olive oil in a heavy-bottomed pan or Dutch oven over medium-high heat. Add onion and cook 5 to 7 minutes until lightly browned. Add red bell pepper, carrots, and garlic; saute 5 minutes.

  2. Reduce heat to medium. Add potatoes, kale, beans, tomatoes, chicken stock, salt, and pepper; simmer until potatoes are tender, about 10 to 15 minutes.

  3. Add additional water or stock if mixture becomes too thick. Before serving, stir in vinegar and garnish with rosemary.

Can be made a day ahead.

SoupsDenise ClontsComment