My potato, kale and vegetable soup is a one-pot-recipe loved for its simplicity and heartiness. The recipe emphasizes seasonal vegetables, pantry staples, and minimal effort for maximum flavor.
It is a thick, hearty vegetable soup of similar to an Italian minestrone, traditionally made without meat but meat may be added. Minestrone varies widely across Italy depending on region, season, and available ingredients. My one pot soup is adapted for taste and choice of ingredients. The most time-consuming part of this recipe is chopping the vegetables. All the work is worth it, because it is a delicious and satisfying soup that serves as either an entrée soup or lunch option.
Most Americans struggle to get enough fiber and vegetables in their diet. The amount of veggies in this soup will put you ahead of your count because it is packed with vegetables and the nutrition they provide.
Pour olive oil in a large pot and warm over medium heat. Add the onions, garlic, celery, leeks, and spring onions and sauté over medium-low heat until they have softened. Add the carrots and zucchini and cook for another 5 minutes.
Add the stock and bring it to a boil.
Add the tomatoes, potatoes, greens, basil, Parmigiano rind, and salt and pepper to taste. Reduce the heat to a low boil and cook for 20 to 30 minutes, stirring occasionally. (The beans can be added at this time if you’re using them.)
After 15 minutes, add the peas and cook for another 5 to 10 minutes.
Serve in large bowls, topping soup with the grated Parmigiano or Pecorino, if desired.
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Equipment:
One Pot Potato, Kale and Vegetable Soup
This recipe is chock full of vegetables and great for an entree soup or to take for lunch.
Ingredients
Instructions
- Pour olive oil in a large pot and warm over medium heat. Add the onions, garlic, celery, leeks, and spring onions and sauté over medium-low heat until they have softened. Add the carrots and zucchini and cook for another 5 minutes.
- Add the stock and bring it to a boil.
- Add the tomatoes, potatoes, greens, basil, Parmigiano rind, and salt and pepper to taste. Reduce the heat to a low boil and cook for 20 to 30 minutes, stirring occasionally. (The beans can be added at this time if you’re using them.)
- After 15 minutes, add the peas and cook for another 5 to 10 minutes.
- Serve in large bowls, topping with the grated Parmigiano or Pecorino, if desired.