Sometimes you just want a healthy meal to get you back on track after the weekend and get rid of that heavy feeling you have been having every time you eat and this healthy, hearty rustic kale soup is exactly what you need.

Although I had been planning to make this for a few days before I ended up doing so, I was very surprised with how much I enjoyed it and even more surprised with how much my husband enjoyed it. He said it reminded him of a good minestrone soup, and for this to be compared by him to a minestrone despite it not having any meat or pasta, is a win to me!

Other than it being SO good for you, it’s very simple with 100% fresh ingredients coming together in perfect harmony. Another thing I was surprised by was that the only seasonings I used were salt, pepper and some crushed red pepper for a little kick, yet it was so flavorful.  The mirepoix along with diced potatoes and some fresh minced garlic did their job perfectly.

In regards to the kale (isn’t it beautiful?!), I had two bunches that, combined were around 8-10 stalks. I coarsely chopped the leafy part and added it to the pot, letting it wilt until it was about 1/4 of its size before adding the water.

 Once the vegetables were combined and had cooked together for a few minutes I added the water and brought it up to a boil. Although you can most certainly use your desired broth as your liquid, I wanted to try the vegan route and it was not lacking flavor in the least. After simmering for a bit I added the white beans and within ten more minutes it was ready to go.

I know I had said I wanted to try the vegan route, but I cheated just a little. For serving, I topped the soup with some fresh shavings of Parmesan, and for me, it was definitely worth the cheat! 😉

Rustic Kale Soup

1 medium Onion, finely chopped
2 Carrots, finely chopped
4 stalks Celery, finely chopped
3 cloves Garlic, minced
1/2 tsp Crushed Red Pepper
2 small Potatoes, diced
8-10 stalks Kale, roughly chopped
6 cups Water (or broth, or a combination)
1 15.5-oz can Cannellini Beans, rinsed & drained
Salt and Pepper

Sauté the onion in 1-2 tbsp Olive Oil until soft, about 2 minutes.

Add the carrots and celery and sauté about 2-3 minutes more.

Add the garlic, crushed red pepper and salt and pepper to taste followed by the potatoes and cook a few minutes more.

Add the chopped kale and sauté until it wilts down to about 1/2 to 1/4 of it’s size.

Pour in the water and adjust the seasoning to taste, then bring the soup to a boil and simmer for about 20 minutes.

Add the beans and cook on medium heat about 10 minutes more until the kale is soft and tender.

Serve with shaved Parmesan and a crusty baguette and enjoy!