Italian Bean, Potato, and Kale Soup

I love a quick nutritious meal on busy school nights.

This delicious vegetarian soup whips up in just 30 minutes!  It’s perfect after a busy day filled with school and chilly soccer practices without taking all day long like other soups!

The best part is - it makes a large batch that tastes even better left over!

Recipe Notes:

*Instead of kidney beans, you can also use cannellini beans (the white version of a kidney bean!)

Italian Bean, Potato, & Kale Soup

Adapted from Bare Feet in the Kitchen

1 tbsp olive oil

½ white onion, diced

3 cloves garlic, minced

3 cups diced potatoes, about 5 small

2 cans kidney beans, drained & rinsed

8 cups chicken or vegetable stock

1 tsp sea salt

¼ tsp crushed red pepper

½ tsp dried thyme

½ tsp dried oregano

1 large roma tomato, diced

1 small bunch of kale, large stem removed and chopped

Heat the oil in the bottom of a large soup pot over medium-high heat.  Add the onions and cook for 2-3 minutes or until soft.  Add the garlic and cook for another minute, or until fragrant.

Add the potatoes, beans, tomato, and spices, stir to combine.  Add the chicken stock.  Bring to a boil and simmer for 20 minutes, or until the potatoes are fork-tender.  

Stir in the kale and serve.

Serves 6