Kale and Potato Soup

This rustic meal can be made in under an hour!


  • 3 Tbsp olive oil
  • 1 bunch of kale, destemmed and chopped (or frozen kale)
  • 4 sprigs fresh thyme
  • 2 Can cannellini beans, rinsed and drained
  • 4 red potatoes, chopped
  • 1 28 oz can diced tomatoes (organic)
  • 6 cup vegetable broth
  • 4 cloves garlic, minced
  • 1 onion, diced
  • sea salt and pepper to taste


  1. In a large soup pot, heat olive oil and sauté onion until lightly golden. Add garlic and sauté until fragrant.
  2. Add broth, diced tomatoes, potatoes, beans and thyme and simmer for 30 minutes or until potatoes are tender.
  3. Add kale and simmer for an additional 10 minutes, add sea salt and pepper to taste.
  4. Enjoy!

For the full post, visit Begin Within Nutrition.