Vegetarian Kale and Bean Soup

Serves: 6
Total Calories: 250


1 tablespoon polyunsaturated oil
8 cloves garlic, minced
1 onion, diced
4 cups kale
4 cups low salt vegetable stock
2 (15-ounce) cans cannellini beans
1 2”x3” piece parmigiano regiano rind
2 white potatoes, peeled and cubed and boiled for 10 minutes
3 cups diced tomatoes, drained
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup Romano cheese, freshly grated


Heat the oil in a casserole, add the garlic and onion and sauté until translucent. Add the kale and sauté until it is wilted. Add 2 cups of stock, 1 can of beans and the parmigiano rind. Add the potatoes, tomatoes, oregano, basil, thyme, salt and pepper and simmer for 5 minutes.

Place the remaining beans and stock in a blender and puree until smooth. Stir into the soup to thicken it and simmer for 15 minutes. Remove the cheese rind before serving. Garnish each bowl with the grated cheese.

Nutritional Facts:

Serves: 6
Total Calories: 250
Calories from Fat: 46

This Vegetarian Kale and Bean Soup recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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