Ingredients and Weight:
- 1 large head of kale (about 12 ounces), washed, trimmed, and chopped
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes
- 6 cups chicken broth or vegetable broth
- 2 large potatoes (about 1 pound), peeled and diced
- 1 (8-ounce) package cream cheese, softened
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the onion and garlic and cook until translucent, about 5 minutes.
- Stir in the thyme, rosemary, salt, and pepper.
- Add the kale and cook until slightly wilted, about 3 minutes.
- Add the cannellini beans, tomatoes, chicken broth, and potatoes. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the potatoes are tender.
- Remove the soup from the heat and stir in the cream cheese until melted. Serve hot.
Nutritional Information:
(per serving)
- Calories: 300
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Protein: 15g
- Fiber: 7g
Dish Characteristics:
- Savory and hearty
- Rich and creamy
- Packed with kale and cannellini beans for a healthy dose of fiber and nutrients
User Comments:
- "This soup is absolutely delicious! It's so comforting and flavorful."
- "The kale and potatoes give it a great texture and the cannellini beans add a nice nutty flavor."
- "I love the creaminess from the cream cheese. It makes the soup so rich and decadent."
Special Precautions and Tips:
- If you don't have cream cheese on hand, you can substitute 1/2 cup of heavy cream.
- For a vegan version, omit the cream cheese and use plant-based milk instead of chicken broth.
- To make the soup ahead of time, let it cool completely and then refrigerate for up to 3 days. Reheat over medium heat before serving.
