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My Trainer's Kale Soup Recipe

Recipe by: sarah

"So much flavor and so easy to customize with your choice of greens! You can even substitute vegetable stock to make this a fully vegetarian dish! Serve with crusty bread for dipping. Tastes even better the next day! Enjoy!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook35 m
  • Ready In50 m
  • 1Heat olive oil in a stockpot over medium heat; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
  • 2Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
  • 3Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 233 cals
  • 3 tablespoons olive oil, or as needed
  • 1 large onion, diced
  • 5 carrots, sliced
  • 5 stalks celery, chopped
  • salt and ground black pepper to taste
  • 2 cloves garlic, minced
  • 1 (32 fluid ounce) container chicken stock
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can cannellini beans, drained and rinsed, divided
  • 1 cup chopped kale, or to taste
  • 1 tablespoon apple cider vinegar, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    233
    12%
  • Fat:
    7.9
    12%
  • Carbs:
    32.7
    11%
  • Protein:
    8.9
    18%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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