Kale Soup

This kale soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter night. It is full of dark green kale, potatoes, and cannellini beans.

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, chopped

• 2 tablespoons chopped garlic

• 1 bunch kale, stems removed and leaves chopped

• 8 cups water

• 6 white potatoes, peeled and cubed

• 2 (15 ounce) cans cannellini beans (drained if desired)

• 1 (15 ounce) can diced tomatoes

• 6 cubes vegetable bouillon (such as Knorr)

• 2 tablespoons dried parsley

• 1 tablespoon Italian seasoning

• salt and pepper to taste

Directions

1. Heat olive oil in a large soup pot over medium-high heat.

2. Cook onion and garlic until soft, 2 to 3 minutes.

3. Stir in kale and cook until wilted, about 2 minutes.

4. Stir in water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.

5. Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes.

6. Season with salt and pepper.

Spicy Chickpea Soup with Kale

With cold weather crops coming on now, this recipe can use your fresh kale from the garden along with pantry staples.

Ingredients

• 1 tablespoon olive oil

• 2 teaspoons cumin seeds

• 1/2 teaspoon red pepper flakes (optional)

• 1 medium onion, minced

• 1 large carrot, peeled and diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 4 cups chicken broth

• 1 (15 ounce) can chickpeas - rinsed, drained, and lightly smashed

• 1 small bunch kale, chopped

• salt and ground black pepper to taste

• 1/2 cup finely chopped fresh parsley

• 1 tablespoon freshly grated Parmesan cheese, or to taste (optional)

Directions

1. Heat olive oil over medium heat in a medium-sized pot until warm.

2. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds.

3. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes.

4. Stir in chicken broth, chickpeas, and kale.

5. Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley.

6. Remove from heat; top with Parmesan cheese.

Sausage, Potato and Kale Soup

Ingredients

• 1 pound bulk Italian sausage
• 4 cups half-and-half
• 3 cups cubed potatoes
• 2 cups low-sodium chicken broth
• 2 cups whole milk
• 1 onion, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes, or more to taste
• 1/2 teaspoon ground black pepper
• 2 cups torn kale leaves (bite-size pieces)

Directions

1. Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
2. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes.
3. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes.