Did you make this and love it as much as we did? Healthy Sauté onion in broth over medium heat for about 5 minutes stirring frequently. A magical concoction made with beef bone stock and healthy greens such as kale and/or spinach and with the aroma and taste of onions. As with many of my recipes, this soup is very easily vegan and vegetarian adaptable. Cover and cook on High for 20 minutes, until kale is tender. Easy and nourishing kale soup comes together in 1-2-3! Some of these links may be affiliate in nature, meaning we earn small commissions if items are purchased. Taste and adjust for salt. I add flour and then whisk in warm milk. Since it wasn’t going to be proper French onion with turkey stock anyway, might as well keep going with the aberrations. The kind of soup that drives away sniffles and sickness like this tasty Pot Roasty Kale Onion Soup. Stir in potatoes. Cover the pot to let the kale cook, then uncover and stir every 3 minutes or so, until the kale is wilted. The added onions take the fragrance up another notch while the greens add vitamins like A, B (folate), C, and K and minerals such as iron and calcium. Sauté until onions are clear and begin to caramelize. Add the carrot, celery, basil, diced tomatoes and chicken broth. I used chicken sausage to keep this soup light and healthy. In a large pot on medium heat, add 1 tablespoon olive oil, diced carrots and onions. Pour in the stock, then add the bay leaves and seasoning. You could put this atop your tomato soup and pop it in the oven, and not have to serve it with grilled cheese anymore. Stir and bring to a boil. White cannellini beans would be tasty for an Italian-style beans and greens inspiration! But it’s real now. It’s a time to slowly melt a great pile of onions to sweet, sticky bliss, bubble a pot of marinara sauce, or make chicken stock for the sake of good cooking sometime else. So there may not be a whole lot of time for slowly simmering a soup on the back burner—and that’s too bad. Add in garlic, celery, carrots and herbs/spices, cook another 2 minutes or so. Set these cooked veggies aside before putting your pre-prepared broccoli florets into the pot along with some veggie stock. DIRECTIONS. Add onion and cook, gently stirring for 3-5 minutes. ½ cup wild rice, dry. Here is how you achieve that. Don’t like them? Reduce heat to a low simmer and let cook, covered, for 30 minutes to 1 hour. If stuff starts to stick, splash a little water into the pan and gently scrape the bottom. I mean that literally, of course. The soup has lots of flavor without them. This white bean and kale soup comes together in about 60 minutes. You can add a lot at a time or a little, but either way, let onions keep cooking in broth until liquids … Add onions and garlic and cook for 2 minutes, or until onions are soft, stirring constantly. If soup seems too thick, add more stock or water until it reaches the desired consistency. When the potatoes are tender, add the kale to the soup. Ingredients. Step 3/3 Cover the pot to let the kale cook, then uncover and stir every 3 minutes or so, until the kale is wilted. Season with salt. And maybe it’s a real marathon here and there. Finally, this soup happens to be a great way of using up leftover French bread, too—which, when fully absorbed, becomes spongelike, almost the texture of custard. This is also a great make-ahead meal. Heat the oil in a large stockpot over medium-high heat. Place a large, heavy-based saucepan or flameproof casserole over a low heat and pour in the olive oil, then add the carrots, parsnips, celery, onion, rosemary and garlic. This white bean and kale soup comes together in about 60 minutes. Drain excess fat if necessary. An easy recipe for White Bean and Kale Soup ready in just 30 minutes! What about you? 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