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Top Rated Kale Soup Recipes
This soup is full of immune-boosting ingredients that are as delicious as they are nutritious. The potatoes and lentils will be soft, and the kale will add a nice crunch. Warm up with a bowl of this on a cold day.
Best Kale Minestrone Soup Recipe
This is THE BEST minestrone soup recipe ever. It's made from a super flavorful tomato base, Tuscan kale, white beans, and loaded with vegetables then topped with a simple basil pesto. It's an easy to make and healthy weeknight dinner recipe!
I have to be honest with you. Until I came up with this minestrone recipe, I didn't really like minestrone soup. If it was the soup of the day option I would never ever ever order it.
Whenever I've eaten minestrone soup, it was always kind of meh. You know, full of soggy pasta, limp spinach, and overall lacking in flavor. I figured that it didn't have to be this way so set out to make the best minestrone soup recipe.
Not to brag (ok I'm bragging) but THIS is the best.
- 3 tablespoons olive oil, or as needed
- 1 large onion, diced
- 5 carrots, sliced
- 5 stalks celery, chopped
- salt and ground black pepper to taste
- 2 cloves garlic, minced
- 1 (32 fluid ounce) container chicken stock
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can cannellini beans, drained and rinsed, divided
- 1 cup chopped kale, or to taste
- 1 tablespoon apple cider vinegar, or to taste
Heat olive oil in a stockpot over medium heat cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.
- Author: Alex Caspero
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1 x
- Category: main, dinner, soup, healthy, vegan
- Method: stovetop
- Cuisine: Italian
Looking for a healthy vegan kale soup? Try this Tuscan Kale Soup Recipe made with roasted tomatoes, orzo, kale in a spicy broth. A must make with less than 250 calories a serving.
Kale and Lentil Soup
Combine all ingredients except kale in a large pot. Cover and bring to a boil stir, then reduce heat to a simmer and cook, partially covered, for 20 minutes. Stir in kale and cook, partially covered, until lentils and carrots are tender and kale wilts, about 10 minutes longer. Using an immersion blender, purée the soup. Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
How would you rate Kale and Lentil Soup?
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4 ingredient kale cheddar soup
Friends, do I have a soup recipe for you. It is a total lifesaver. It is only 4 ingredients and ready in less than 30 minutes. And it&rsquos super healthy because it is just broth, kale, potatoes and cheddar cheese! The texture is so velvety. It&rsquos hard to believe that it is just 4 ingredients, and requires no sautéing, no making of roux, no fancy ingredients. It&rsquos the perfect recipe for this time of year when the calendar is crazy busy. You&rsquoll be all boom! Dinner&rsquos done.
My girls both have fall birthdays, so when school starts up in the fall, we give them new responsibilities and privileges (and another dollar for allowance.) This is all part of the duct tape parenting thing that we started last summer. This school year, my older daughter (who turns 10 this week) is now in charge of making dinner one night a week. Wednesday nights.
I&rsquom hoping Wednesdays will be a cooking free day for me, and I can do the majority of my office work on Wednesdays. Emails, writing and phone calls. I love making dinner, but I have to say it has been amazing letting her do it instead.
On her first week, she prepared cheese quesadillas and salad and we all loved it! She even made salad dressing from scratch. With maple syrup in it! Awww, a girl after my own heart! This week she made pasta with 5 minute pesto and salad with chunks of baked tofu. Her idea!
She&rsquos been giving me a list of ingredients to buy for her, and I will pick them up at the grocery store.
I&rsquom sure she&rsquoll end up having a handful of recipes she gets comfortable with. But for now, she sounds psyched to try out as many as she can. I recently caught her printing recipes off of my blog and others.
As I sat down to type this post today, I called her into the other room to let her know that I have another idea for an easy recipe for her. This 4 Ingredient Kale and Cheddar Soup! She loved the idea since she loved the soup when I made it. We had this for dinner, with garlic bread, and the whole family, in fact, cleaned their bowls. I was the hero of the evening. Next time it will be her.
Vegetarian Kale Soup Recipe
A healthy, good for you, easy vegetarian kale soup that is loaded with nutrition and pureed into a smooth bowl of goodness! Simply replace the dairy with coconut cream and keep it vegan If you prefer.
Supernatural spinach, kale, a zucchini for texture, together with a bunch of herbs and a little kick from green chili peppers make this simply perfect!
Feel free to add a cup of cooked quinoa at the end to make it more of a hearty stew. I suspect this recipe is going to be on rotation at the shack all year long.
Often times I’ll add a couple of handfuls of baby spinach right after I pureed the soup and removed it from heat. The steam alone will wilt it and give it a nice rustic texture.
But just because I called it ” vegetarian ” doesn’t mean you can’t take it over to the carnivore paleo lane, right ? Because it goes well with:
More Keto Soup Recipes
If you like this Italian sausage and kale soup recipe, you might also like some of these other low carb and keto soup recipes:
- – No need to spend hours on pho, this recipe is ready in just 35 minutes. Tastes like it came from a restaurant. – Just 6 ingredients to make and less than 10 minutes from start to slurp. – Swapping out the potatoes for a secret ingredient that tastes like potatoes! Rich and hearty, without the carbs. – Just 5 ingredients and the most popular soup on my site. – This easy soup is rich and creamy and made with a secret ingredient.
Sausage Kale Soup
With fall comes the deep, undeniable cravings for hot bowls of soup. Whether it’s our favorite Crockpot Chili topped with cheese and onions or a steaming bowl of Zuppa Toscana soup, there’s just no better way to warm up on chilly days than with a big bowl of soup.
This soup is particularly delicious and hearty and thanks to the potatoes and sausage. It’s definitely a fall soup recipe that will keep you full and satisfied.
Not only is this soup extra yummy, it packs a powerful nutritional punch as well thanks to the potatoes, kale and tomatoes. Good and good for you!
Kale Soup Recipe
This is the best dang soup EVER! Jake and I seriously have to force ourselves to put something else on the weekly menu so we aren’t eating Kale soup 247! It sounds disgusting but it is ungodly delicious! Trust me, this will be your favorite fall/winter recipe ever! Also, has veggies for the kiddos, but doesn’t taste like it at all!
2 lbs of ground Italian sausage (sometimes we do ground pork too!)
1 large bunch of kale (we always do fresh, not frozen.. just what we prefer!)
1 cup of small shells (noodles)
3 cartons of chicken broth- the large rectangle ones
2 tablespoons of minced garlic
1 teaspoon of chili flakes
1 teaspoon of onion powder
1 tablespoon of dried basil
1 table spoon of dried oregano
1 teaspoon of garlic powder
salt and pepper to taste (I only use the Himalayan pink salt)
3 large tablespoons of butter
In a large pot, cook meat, diced onions, all spices, garlic, and butter. Cook until meat is almost fully cooked, then add all cartons of chicken broth. Turn stove down to lowest heat possible and let sit for 4-5 hours. This time is pretty much up to you… if doing in a crockpot, let sit until you get home from work, or whatever your situation is. I let mine sit on low from about 10am-4:00pm usually. About an hour before wanting to serve, dice potatoes into 1 inch chunks, dice up kale, and poor both into the pot, along with the cup of half and half, and shells. Cook on low to medium heat until you are ready to serve or potatoes are cooked through. We top ours with fresh parmesan, and eat with dinner rolls!