Vegetarian Kale Soup

Preparation time: 10 minutes

Cook time: 35 minutes
Total time: 45 minutes
Yield: 10 cups

Ingredients:

• 2 Tbsp. olive oil
• 1 yellow onion, chopped
• 2 Tbsp. chopped garlic
• 1 bunch kale
• 8 cups of water
• 6 cubes veggie bouillon
• 1-15 oz. can diced tomatoes
• 6 white potatoes, peeled and cubed
• 2-15 oz. cans beans (cannelloni)
• 1 Tbsp. Italian seasoning
• 2 Tbsp. dried parsley
• salt and pepper to taste

Directions:

1. Heat olive oil in large pot; cook onion and garlic until soft. 
2. Stir in the kale and cook until wilted, about 2 minutes.
3. Stir in water, bouillon, potatoes, tomatoes, beans, and seasonings. 
4. Simmer on medium for 25 minutes or until potatoes are tender.
5. Add salt and pepper to taste.
6. Serve hot.

*Note: Kale is a great source of iron and folic acid for pregnant or postpartum moms!
*Recipe from Brianna Christensen