Vegan Kale Soup

I’m on the bargain hunting band wagon right now. I got four bunches of kale for a dollar at my new favorite store. First thing I made was a salad, then decided I should make a soup. Soup is a great way to hide veggies that nobody likes. #momwin

One of the things I love about kale is that it seems to last forever. Not just because nobody else wants to eat it, but it’s a very hearty green. It’s an every season crop, and word is it tastes better after the first frost. I might have to test that theory out in my garden this year. Every year I get better at gardening, well, with one crop at a time. My tomatoes did awesome this year, finally! Corn, well that’s a work in progress. It’s awesome to know where my food comes from, but it’s good for the wallet too. Since I’m always working on my green thumb, I had to search for a kale growing guide for beginners. Would you like to grow your own too? Check out the guide here.

This soup reminds me of Olive Garden. Have you ever had the Zuppa Toscana soup there, with the kale in it? Well, I’ve never had it, but I remember seeing it when I’ve eaten there. I bet I could add in some fennel seeds to give this even more Italian flair, that sausage flavor? I love that soup has endless possibilities.

I hope you enjoy this recipe, let me know how you like it. <3

Print Recipe

Vegan Kale Soup

This is a simple Italian inspired soup with nutrient dense kale and power packed chickpeas to fuel all your cold weather adventures!

Course

Soup

Cuisine

Italian

Prep Time

15-20 minutes

Cook Time

30 minutes

Servings

hearty bowls

Ingredients

• 2 tbsp olive oil
• 1 Yellow Onion, chopped
• 4 cloves Garlic, minced
• 1 bunch Kale, chopped Remove the stems.
• 8 cups water
• 6 tsp McKays Vegan Chicken Seasoning
• 1 15 oz can Diced Tomatoes I used the Italian seasoned ones.
• 2 medium Russet Potatoes, peeled and cubed
• 2 15 oz can Garbanzo Beans, drained Try using cannellini beans as a substitute.
• 1 tbsp Italian Seasoning
• 2 tbsp Dried Parsley
• 1/4 tsp Crushed Red Peppers Add more if you like the spicy life!
• Salt To taste.
• Pepper To taste.

Course Soup Cuisine Italian Prep Time 15-20 minutes Cook Time 30 minutes Servings hearty bowls Ingredients 2 tbsp olive oil 1 Yellow Onion, chopped 4 cloves Garlic, minced 1 bunch Kale, chopped Remove the stems. 8 cups water 6 tsp McKays Vegan Chicken Seasoning 1 15 oz can Diced Tomatoes I used the Italian seasoned ones. 2 medium Russet Potatoes, peeled and cubed 2 15 oz can Garbanzo Beans, drained Try using cannellini beans as a substitute. 1 tbsp Italian Seasoning 2 tbsp Dried Parsley 1/4 tsp Crushed Red Peppers Add more if you like the spicy life! Salt To taste. Pepper To taste.

Instructions

1. Heat olive oil in a large soup pot over medium heat.
2. Cook the onions and garlic in the olive oil until they've become soft.
3. Add in kale and let it start to wilt, this will only take a couple minutes.
4. Add the remainder of the ingredients. Let it simmer on medium heat for 25 minutes, or until the potatoes are soft.
5. Salt and pepper to taste, and enjoy! Maybe have it with a bit of sour dough bread. Yum.