Ahh, Michigan and spring. Just when you think spring has sprung because of the nice 60s, 70s…and even an 80 degree day…it plummets back to the 40s and 50s. And rains. BRRRR. It makes it perfect to keep soup season around though. This Cannellini Kale Soup is perfect for chilly spring days!
Enjoy this Cannellini Kale Soups on your cold spring days…or cold fall days…or polar vortex winter days…it will warm you up in any season!
How to Make Cannellini Kale Soup
I make this soup in a large stockpot on the stovetop. When making this soup, I like to have my vegetables chopped and ready to go before starting the soup.
Other tips include having your vegetable broth ready to go and your spices lined up beside your stovetop. Having all ingredients prepped and ready to go mean that you can have your soup simmering on the stovetop faster and ready to eat sooner than you think.
This soup is great for meal prep! I often make this on a Sunday and save it to eat on a busy night for dinner. It also makes for a great light lunch option
Ingredients in Cannellini Kale Soup
This healthy soup is filled with so many yummy ingredients!
- Sweet potato
- Diced tomatoes
- Kale
- White beans
- Vegetable broth with basil and savory spices.
I love to serve this soup with salad and my family loves to eat it with crusty, warm bread! Top it with some gluten free croutons for a real treat! I make gluten free croutons easily in the oven from gluten free bread. Just cut, toast for a few minutes and enjoy!
If you love soup as much as we do, be sure to check out these other recipes:
Cannellini Kale Soup
Ingredients
- 1 Tblsp olive oil
- 1 Sweet Potato diced
- 2 celery stalks, chopped
- 1/2 sweet onion, chopped
- 3 cloves of garlic
- 1 can cannellini beans, rinsed and drained
- 1 can diced tomatoes
- 3 cups veggies broth*
- 1/4 tsp crushed thyme
- 1/4 tsp crushed rosemary
- 1/4 tsp salt
- 1 tsp basil from (could also use dried, 1/4-1/2 tsp)
- pinch of pepper
- pinch of Italian seasoning
- 2 – 3 cups curly kale chopped
Instructions
- In large stockpot, saute sweet potato, celery, onion and garlic in oil for 3 – 5 minutes. Add in beans, tomatoes and veggie broth. Stir in all seasonings.
- Bring to a boil. Cover and cook until veggies are tender, 15 – 20 minutes.
- When veggies are done to your likeness, stir in kale until wilted.
Notes
**additional options, I have added chopped carrots in step 1, and this is great! I have also added in rinsed quinoa (1/4 cup) during simmer time and this is great for additional protein.
