Kale, Bean and Potato Soup

Ingredients

Too busy to spend hours in the kitchen? No problem! Soups are one of the easiest and most delicious ways to whip up a nutritious meal with minimal work. In addition to hassle-free prep, soups are arguably even better leftover. Keep reading for a flavorful yet healthy kale, bean and potato soup recipe.

INSTRUCTIONS:

1. In a large Dutch oven or soup pot, saute 1.5 cups of chopped onion, 1 cup of chopped celery, 1 cup of chopped carrot and 4-5 chopped cloves of garlic in 3 tablespoons of olive oil. 
2. Add salt, pepper, garlic powder and oregano to taste. 
3. Add a 12 ounce bag of chopped kale and continue to saute. Add more olive oil and salt, pepper, garlic powder to taste.
4. Once kale is cooked down, add 6 medium yellow potatoes that are cubed into bite-sized pieces. Keep the skin on.
5. Add 2 cans of northern beans, drained.
6. Add 32 ounces of veggie stock or chicken stock. If vegetables are uncovered, add more stock or water.
7. Add 3 sprigs of thyme and cook on low heat for 2 hours or until potatoes are cooked.
8. Remove thyme sprigs before serving.
9. Serve with parmesan cheese sprinkled on top!