Ingredients and Weight:
- 1 large onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 2 cups hearty kale, chopped
- 1 medium potato, diced (about 1 cup)
- 1 cup chicken stock
- 1 cup vegetable stock
- 1/2 cup white beans, rinsed and picked over
- 1/2 cup diced canned tomatoes with juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges, for serving
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and garlic and cook until softened, about 5 minutes.
- Stir in kale and cook until wilted, about 2-3 minutes.
- Add potato, chicken stock, vegetable stock, white beans, tomatoes, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until potato is tender.
- Serve immediately, garnished with lemon wedges.
Nutritional Information:
- Calories: 200 per serving
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 300mg
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
Dish Characteristics:
- Hearty and flavorful
- Rich in antioxidants and fiber
- Suitable for both lunch and dinner
- Can be easily customized to taste
User Comments:
- "This soup was absolutely delicious! The kale was perfectly tender, and the flavors were well-balanced." - Sarah L.
- "I love how easy this soup is to make. It's now a go-to dish for me on cold nights." - Emily R.
- "The addition of lemon wedges was a nice touch. It really brightened up the flavors." - John M.
Special Precautions and Tips:
- If you don't have white beans on hand, you can use any other canned or dried beans.
- You can add other vegetables to this soup, such as carrots, celery, or bell peppers.
- Serve the soup with a side of crusty bread for dipping.
