Description

Kale Soup is a hearty, nourishing, and flavorful dish made with fresh kale, vegetables, and a rich broth. Easily customizable and naturally gluten-free, it’s perfect for a cozy weeknight dinner or a make-ahead meal packed with nutrients and comfort.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 medium potatoes, peeled and cubed
1 bunch kale, stems removed and leaves chopped
6 cups vegetable or chicken broth
1 (15 oz) can cannellini beans, drained and rinsed (optional)
1 cup cooked sausage, sliced or crumbled (optional)
Salt and black pepper to taste
1/2 teaspoon smoked paprika or red pepper flakes (optional)
1 tablespoon lemon juice or vinegar (optional, for brightness)

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Instructions

In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in cubed potatoes and cook for 2–3 minutes.
Pour in the broth and bring to a boil. Reduce heat and simmer for 10–15 minutes, or until potatoes are nearly tender.
Add chopped kale, cannellini beans (if using), and cooked sausage (if using). Simmer for another 10–15 minutes until kale is tender.
Season with salt, pepper, and optional smoked paprika or red pepper flakes to taste.
Stir in lemon juice or vinegar just before serving for added brightness.
Serve hot with crusty bread or on its own.

Notes

Make it vegetarian by omitting sausage and using vegetable broth.Sweet potatoes can be used instead of white potatoes for a different flavor.Add pasta or rice for a heartier soup.Use fresh herbs or a parmesan rind for extra depth of flavor.Freeze in individual portions for easy meal prep.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 220
Sugar: 4g
Sodium: 600mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 9g
Cholesterol: 10mg