Vegetarian Kale Soup

Vegetarian Kale Soup


305 people made this

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

Donna B

Serves: 8 

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 tablespoons chopped garlic
  • 1 bunch kale, stems removed and leaves chopped
  • 1.9L water
  • 6 vegetable stock cubes
  • 1 (400g) tin chopped tomatoes
  • 6 white potatoes, peeled and cubed
  • 2 (400g) tins cannellini beans (drained if desired)
  • 1 tablespoon Italian herb seasoning
  • 2 tablespoons dried parsley
  • salt and pepper to taste

Prep:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable stock, tomatoes, potatoes, beans, Italian seasoning and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

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Reviews (4)


To quote Mrs Psi "that was the mutt's". We've been getting an organic veggie box every week and this week it contained Kale. That threw us a little. I made a couple of slight adjustments, swapped cannellini beans for a tin of black eyed beans and one tin of mixed (all I had to hand) and reduced the stock cubes from 6 to 4. Other than that we followed it as is and it is one of the tastiest vegetable soups we've eaten since we can remember. I put mine through the blender as I prefer a smoother soup but I'm told that it was equally "delish" chunky style. A most excellent soup. - 23 Nov 2011


Lovely warming hearty soup. Recommended - 10 Jan 2010


I picked the last of the kale from the garden – there was a whole panful of the stuff, then I checked out this website and the vegetarian kale soup looked interesting, but as I always do, I made wholesale changes until my soup has only a passing resemblance to Donna’s. I wasn’t expecting it to be great as it had so much kale in it, but it has turned out to be delicious. I didn’t do much measuring, but here roughly is what I did: sweated a whole garlic bulb (chopped finely, of course) in oil, then added a chopped onion, followed by a great load of chopped kale (minus stems), filling most of the pan. Then added tin of chopped tomatoes, half a large potato (chopped), stock (a kettleful of boiling water and 3 chicken stock cubes – I didn’t have any vegetable stock cubes). That’s it. Simmered it all for less than 30 minutes, then used a blender till it was smooth. It turned out to be really tasty and it’s used up all that kale that I had. Thanks to Donna for inspiring me, even if I did do something almost entirely different! Greetings from Scotland. - 28 May 2016

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