Kale Soup

Short description

A hearty and nourishing kale soup combining vegetables, beans, and greens in a savory broth. This comforting recipe offers balanced texture and flavor, perfect for a cozy meal.

Why You’ll Love This Recipe

You’ll love this kale soup because it’s nutritious and satisfying — packed with fiber-rich kale and beans for a wholesome meal, yet light enough for everyday enjoyment. It’s also incredibly versatile and easy to adapt, whether you’re craving vegetarian, protein‑rich, or even Portuguese-style kale soup variants

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• extra‑virgin olive oil

• yellow onion, chopped

• celery stalks, chopped

• carrot, chopped

• garlic cloves, minced

• dried herbs (thyme, rosemary) and a pinch of red pepper flakes

• white beans (such as cannellini or navy), cooked or canned

• vegetable or chicken broth

• kale leaves, stems removed and chopped

• lemon juice

• salt and freshly ground black pepper

directions

1. Heat the olive oil in a large pot over medium heat. Add onion, celery, carrot, and sauté until softened (about 5–7 minutes). Add garlic and herbs and cook another minute.

2. Stir in the beans and broth. Bring to a gentle boil, reduce heat, and simmer for about 15–20 minutes to let flavors meld.

3. Add chopped kale and simmer just until wilted (about 5 minutes).

4. Remove pot from heat; stir in lemon juice. Taste and adjust seasoning with salt and pepper. Serve hot, optionally garnished with parmesan or fresh parsley

Servings and timing

• Serves 4 to 6 people

• Prep time: approximately 15 minutes

• Cook time: around 35 minutes

• Total time: about 50 minutes

• Portuguese‑style Caldo Verde: Add smoked sausage such as chouriço, linguiça, or kielbasa. Blend part of the soup or smash potatoes for a creamy base before adding the thinly sliced kale and sausage on top

• Vegan friendly: Use vegetable broth, skip sausage, and optionally include sweet potato or butternut squash for sweetness

• Creamy version: Partially purée the soup using an immersion blender or in batches for a thicker, silky texture like the “Million Dollar Soup” style with squash and beans

storage/reheating

• Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

• To freeze: let the soup cool thoroughly, portion into freezer-safe containers or bags, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating Leite’s Culinaria.

• Reheat on the stovetop over medium-low heat until warmed through; if the soup becomes too thick, thin with extra broth or water.

FAQs

Why did my kale taste bitter in the soup?

Bitterness can come from mature kale. Consider massaging chopped kale with a bit of lemon juice or soaking briefly in cold water before cooking to reduce bitterness.

Can I use any type of kale?

Yes, curly kale, lacinato (Tuscan) kale, or even collard greens work well. Just remove tough stems and chop leaves finely if they are large

Can I make this soup gluten‑free?

Yes—use gluten‑free broth and avoid any pasta add‑ins. It’s naturally gluten‑free when beans and vegetables are used alone.

Is this soup freezer‑friendly?

Absolutely. It freezes well for up to three months. Thaw overnight and reheat gently.

Can I add protein like sausage?

Yes. Portuguese versions commonly add smoked sausages like chouriço or linguiça. You can also serve with grilled chicken or add cooked sausage pieces into the soup.

How can I make it vegan?

Use vegetable broth and omit any animal-based ingredients. For added richness, include beans or root vegetables like squash or sweet potato.

Can I make it ahead for meal prep?

Yes, it reheats well and even improves in flavor. Make a double batch and portion for lunches or dinners.

What soup pairings go well?

Serve with a crusty bread or cornbread. A simple salad like massaged kale or Caesar complements the brothiness with freshness

Can I add pasta?

Yes, small pastas such as ditalini or orzo are often included in Tuscan-style kale soups—add during simmering so they cook through.

How do I adjust seasoning?

Taste after simmering and add salt, pepper, lemon juice, or a drizzle of olive oil. Lemon brightness lifts the flavors nicely.

Conclusion

This kale soup is a versatile, nourishing bowl that delivers comfort and nutrition in each spoonful. Whether you prefer a light vegetarian version or a hearty Portuguese-style broth with sausage and potatoes, it’s adaptable to what’s on hand. Easy to make, customizable, and freezer-friendly, it’s an ideal recipe for any season. Enjoy

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