Tags: American, Vegetarian, Entree, Soup
enough olive oil
100 grams onion
8 grams garlic
1 chopped kale
480 grams water
10 grams no-chicken bouillon
0.5 fresh tomatoes
3 cubed potatoes
100 grams dried cannellini beans
3 grams Italian seasoning
4 grams parsley
3 grams salt and pepper
Heat olive oil in a large soup pot. Cook the onion and garlic until soft. Stir in the kale and cook until wilted (about 2 minutes).
Stir in the water, bouillon, tomatoes, potatoes, beans, Italian seasoning, parsley.
Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.