Left-Over Kale, Bean and Potato Soup

Kale is a nutrient-dense leafy green that is packed with vitamins and minerals. It is a great addition to soups for added health benefits.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Left-Over Kale, Bean and Potato Soup

Cooking Method: Boiling, Simmering Cuisine: Comfort Food, International Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Leftover Kale
• 1 can Canned Beans
• 2 medium Potatoes
• 1 small Onion
• 2 clove Garlic
• 4 cup Vegetable Broth
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Paprika
• 1 leaf Bay Leaf

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
2. Add diced potatoes and cook for 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes or until potatoes are tender.
4. Add leftover kale, canned beans, bay leaf, salt, black pepper, and paprika. Simmer for another 10 minutes.
5. Remove bay leaf before serving. Garnish with fresh herbs if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.