If you’re looking for a filling soup recipe, you’ve come to the right place. This hearty root vegetable and kale cannellini soup is the epitome of vegetarian-friendly comfort food. Serve it up with some crusty bread and a green salad to turn it into a full-course meal.
Root Vegetable and Kale Cannellini Soup Recipe
A luxurious Root Vegetable and Kale Cannellini Soup recipe which pairs seasoned vegetable broth with a decadent kale and root vegetable mixture.
Ingredients
- 2 large Carrots, peeled and sliced
- 1 large Onion, diced
- 2 ribs Celery, diced
- 2 Potatoes, large, peeled and chopped
- 4 cups Kale, freshly washed and roughly chopped
- 2 cans Cannellini Beans, drained and rinsed
- 1 can Tomatoes, crushed or diced
- 2 tablespoons Olive Oil
- 4 cups Vegetable Broth
- ½ teaspoon Salt
- 5 whole Garlic Cloves, freshly minced
- 1 teaspoon Italian Seasoning
- ½ teaspoon Red Pepper Flakes, crushed, (optional)
Instructions
- Heat the olive oil in a large Dutch oven.
- Add the onions, garlic, carrots, and celery. Sauté until the vegetables start to get tender.
- Add the tomatoes, vegetable stock, beans, salt, and Italian seasoning, plus the optional crushed red pepper.
- Bring the soup to a boil, then lower the heat and simmer for at least 25 minutes, stirring it a few times during the process.
- Serve and enjoy.
EQUIPMENT
Notes
- Use a 28-ounce can for the tomatoes and two 15-ounce cans for the beans.
- You can also add dried thyme to further enhance this dish.
- Feel free to garnish your root vegetable and kale cannellini soup with fresh parmesan cheese.
Nutrition Estimate
Calories: 247kcal | Carbohydrates: 44g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1192mg | Potassium: 599mg | Fiber: 12g | Sugar: 4g | Vitamin A: 8311IU | Vitamin C: 59mg | Calcium: 237mg | Iron: 5mg
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If you like this post, then we definitely recommend checking out our Classic Cannellini Soup post.