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My Trainer's Kale Soup

Rated as 4.57 out of 5 Stars
4

"So much flavor and so easy to customize with your choice of greens! You can even substitute vegetable stock to make this a fully vegetarian dish! Serve with crusty bread for dipping. Tastes even better the next day! Enjoy!"
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Ingredients

50 m servings 233
Original recipe yields 6 servings

Directions

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  1. Heat olive oil in a stockpot over medium heat; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes.
  2. Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture.
  3. Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 233 calories; 7.9 32.7 8.9 < 1 946 Full nutrition

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Reviews

Read all reviews 14
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Very easy, delicious and healthy! I made this exactly as written, well except I used more kale bc it does shrink down quite a bit once cooked. I had the opposite experience as the other reviewe...

Most helpful critical review

Not enough flavor for us.

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Very easy, delicious and healthy! I made this exactly as written, well except I used more kale bc it does shrink down quite a bit once cooked. I had the opposite experience as the other reviewe...

This was a good soup. I used frozen collard greens instead of kale which worked great. I docked it one star because I felt it was a little lacking as is. I added some oregano, a little basil,...

I added potatoes and carrots, both diced and left out the celery.

I really enjoyed the soup the only changes that I made was to subsutite half the kale with mustard greens.

This was delicious. We made it with chick peas because we didn't have any beans and added twice the amount of kale. It was even better left over!

This is excellent; a very unique soup with a great mix of flavours.

Not enough flavor for us.

Delicious yummy loved it!

I left out celery but added zucchini & sun dried tomatoes. Substituted apple cider vinegar with red wine vinegar. This soup is very hearty & tasty!