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
Servings
Prep Time
6
hearty bowls
15-20
minutes
Cook Time
30
minutes
Servings
Prep Time
6
hearty bowls
15-20
minutes
Cook Time
30
minutes
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
Heat olive oil in a large soup pot over medium heat.
Cook the onions and garlic in the olive oil until they’ve become soft.
Add in kale and let it start to wilt, this will only take a couple minutes.
Add the remainder of the ingredients. Let it simmer on medium heat for 25 minutes, or until the potatoes are soft.
Salt and pepper to taste, and enjoy! Maybe have it with a bit of sour dough bread. Yum.
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