This soup is packed with everything you want in a meal: veggies, protein, carbs, fiber and more. It’s delicious and hearty and the perfect transition into fall.
We need to talk about how easy soup is to make. Like, it’s SO easy. All of us need to be making soup more.
Let’s commit to doing that this fall and winter, k?
Seriously, all you do is chop some veggies, throw everything in a pot and voila, you’re done. Okay it might be sliiiightly more complicated than that, but not by much.
I love this soup for it’s delicious flavors and satiating nutrients. It’s packed with filling veggies like carrots, celery, onion and lots of kale. It has protein from white beans. And satisfying carbs from potatoes.
But – the best part here is dipping some crusty bread in the soup. It’s so dang good and just tries the whole thing together so nicely.
Even though it’s just soup – especially with the bread – it makes the most satisfying meal! Spend less than one hour making it, and you’ve got lunches or dinners ready to go for the next few days.
Ingredients
This soup has got it all! And it’s made with pretty simple ingredients, too. Chop your veggies ahead of time to save some time, or buy things like kale pre-chopped and garlic pre-minced when you can.
Kale
At the grocery store look for kale with crisp, green leaves. Try not to buy any that are yellow or wilted. Remove the stems and ribs from the leaves. Wash and dry. Then cut the leaves into large, chip-sized, pieces.
Simmer!
The longer you let the flavors simmer, the more pronounced their flavor will be. Add any other herbs and spices to your
Dip!
Add some crusty bread for dipping and you’ve got yourself a seriously easy meal that’ll last for days. This is the best pa
Notes
- Water: Feel free to sub water for chicken or veggie broth. They both add tons of flavor, too.
- Storage: Store leftover soup in an airtight container in the fridge for up to 5 days. You can also freeze soup for up to 3 months!
- Reheat: To reheat leftovers when you’re ready to eat, you can pour everything into a pot on low to medium heat until it’s warm. Or, you can do it the fast way (like I do!) and the use the good old microwave 🙂
- This recipe is adapted from New York Times Cooking.
Ingredients
- 3 tablespoons olive oil
- 1 carrot diced
- 1 rib of celery diced
- 1/4 yellow onion diced
- 6 cups water
- 14 oz. canned crushed tomatoes
- 2 Yukon gold potatoes chopped
- 4 cups kale de-stemmed and roughly chopped
- 2 teaspoons dried oregano
- 1 15 oz. can white beans
- Salt
- Pepper
Instructions
- Add olive oil to a large pot over medium heat. Add diced carrot, celery and onion and sautè until soft and fragrant, about 10 minutes.
- Add water, crushed tomatoes and potatoes to the pot. Bring to a boil and then turn heat down to low and let simmer for about 10 minutes, until the potatoes are just about tender.
- Add kale, oregano, salt and pepper to the pot and stir. Let simmer for another 5 minutes.
- Drain and rinse the white beans and add them to the pot. Cover and let simmer for another 10 minutes.
