Cooking Vegetarian Kale Soup
Image by Old Shoe Woman
On Saturday morning, Jim drove his motorcycle to the Men’s Breakfast at The Rock Church. Later I went there for Praise Team practice for tomorrow’s service. Then Jim helped me cook a recipe. It wasn’t strictly vegetarian because I added canned chicken broth.
I found this recipe online when looking for a way to cook some fresh kale that I’d bought at Publix. It was already cleaned and chopped.
Vegetarian Kale Soup
2 Tablespoons olive oil
1 yellow onion, chopped
2 Tablespoons chopped garlic
1 bunch of kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon
1 (15 oz.) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 oz.) cans cannellini beans (drained, if desired)
1 Tablespoon Italian seasoning
2 Tablespoons dried parlsley
salt and pepper to taste
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.
277 calories/serving, 4.5 g fat, 0mg cholesterol