Kale and Potato Soup

| Cristina Cavanaugh
Kale and Potato Soup

This rustic meal can be made in under an hour!

Ingredients

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

Directions

  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.