Kale Soup Recipe – Eats Now

Name: Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 pound Baby Carrots; 4 stalks Celery; 1 whole Yellow Onion; 4 cloves Garlic; 1 bunch Kale; 3 Tablespoons Olive Oil; 1 Tablespoon Salt And Pepper; 64 ounces, fluid Unsalted Vegetable Stock; 6 cups Water; 2 whole Bay Leaves; 1/2 teaspoons Paprika; 1/2 teaspoons Oregano; 1/4 teaspoons Crushed Red Pepper; 1 pinch Nutmeg; 1/4 pounds Dry Pasta, Small Shells Or Elbow; 1/4 cups Chopped Fresh Parsley

Servings: persons

1 pound Baby Carrots
4 stalks Celery
1 whole Yellow Onion
4 cloves Garlic
1 bunch Kale
3 Tablespoons Olive Oil
1 Tablespoon Salt And Pepper
64 ounces, fluid Unsalted Vegetable Stock
6 cups Water
2 whole Bay Leaves
1/2 teaspoons Paprika
1/2 teaspoons Oregano
1/4 teaspoons Crushed Red Pepper
1 pinch Nutmeg
1/4 pounds Dry Pasta, Small Shells Or Elbow
1/4 cups Chopped Fresh Parsley

1
Dice carrots, celery and onion into bite-sized pieces. Peel and mince garlic.
2
Wash the kale and run through a salad spinner. Trim the ends to remove the hard stalks. Run your knife lengthwise down the leaves and then chop into smaller sized leaves.
3
Heat the olive oil in an 8-quart pot or Dutch oven over high heat; saute carrots, celery, onion and garlic until they have good color, about 3-4 minutes. Season with salt and pepper. Pour in the stock and the water as well as the bay leaves. Bring up to a boil.
4
At a vigorous boil, add the kale, paprika, oregano, red pepper and nutmeg. Bring back up to a boil and add the pasta. Reduce to low and simmer about 15-20 minutes until pasta is cooked.
5
Add parsley, remove the bay leaves and ladle into individual bowls for serving. Enjoy with crusty bread or homemade croutons.
6
Alternate options:
7
1. After pasta is cooked, add in rinsed chickpeas or cannellini beans.
8
2. Use chicken stock instead.
9
3. Instead of pasta, use lentil beans.
10
4. Instead of pasta or beans, use cooked shrimp (no tails).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound Baby Carrots, 4 stalks Celery, 1 whole Yellow Onion, 4 cloves Garlic, and more.

Yes, Kale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale Soup

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