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
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.
US Customary Metric
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)
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.
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.
Calories: 247 kcal | Carbohydrates: 44 g | Protein: 12 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Sodium: 1192 mg | Potassium: 599 mg | Fiber: 12 g | Sugar: 4 g | Vitamin A: 8311 IU | Vitamin C: 59 mg | Calcium: 237 mg | Iron: 5 mg
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Classic Cannellini Soup post.