Vegetarian Kale Soup Recipe

Recipesfull introduces to you: Healthy Lunch Recipes. (Vegetarian Kale Soup Recipe). 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.

Brief

Prep 25 mins

Cook: 30 mins

Total: 55 mins

Servings: 8

Yield: 8 servings

Vegetarian Kale Soup Recipe

Ingredients

2 tablespoons olive oil

1 yellow onion

chopped

2 tablespoons chopped garlic

1 bunch kale

stems removed and leaves chopped

8 cups water

6 cubesvegetable 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

Toasted Buckwheat Tabbouleh

Lunch

Directions

Step 1

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.

Nutritional Information

Vegetarian Kale Soup Recipe

Servings Per Recipe:8

Calories: 277.3

% Daily Value *

Protein: 9.6g 19%

Carbohydrates: 50.9g 16%

Dietary Fiber: 10.3g 41%

Sugars: 4.8g

Fat: 4.5g 7%

Saturated Fat: 0.6g 3%

Vitamin A Iu: 9137.4IU 183%

Niacin Equivalents: 3.3mg 25%

Vitamin B6: 0.5mg 34%

Vitamin C: 106.1mg 177%

Folate: 52.7mcg 13%

Calcium: 171.3mg 17%

Iron: 5.1mg 29%

Magnesium: 60.8mg 22%

Potassium: 1041.7mg 29%

Sodium: 372.2mg 15%

Thiamin: 0.1mg 8%

Calories From Fat: 40.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.