Alvan, a December 2012 Green Soup Nosh participant, and currently my Co-Coordinator of our Group, shared this delicious soup. There are many varieties of Kale soup on the web. Here's another, and deliciously plant based!

Alvan is 4th from the left. What fun. A wonderful variety of healthy, plant based soups was enjoyed by all.

Recipe makes, approximately, 8 servings.

1 bunch kale, stems removed and greens chopped
1 yellow onion, halved and sliced thin
2 T chopped garlic
6 Yukon gold potatoes, peeled and cubed
2 cans (15 oz) cannellini beans, rinsed and drained
1 can (15 oz) diced tomatoes
8 cups water
6 cubes vegetable bouillon (such as Knorr) (or 6 cups low sodium veggie broth)
1 T Italian seasoning
2 T dried parsley
salt and pepper to taste

Heat a little veggie broth in large soup pot and saute the onion and garlic till tender. Stir in the kale and cook until the greens are wilted and soft, a total of about 2-3 minutes. Then stir in the water, veggie broth, tomatoes, potatoes, beans and the rest of the seasonings.

Simmer soup on medium heat for about 25 minutes or until potatoes are cooked. Season with salt and pepper to taste.

(I like to add some ground fennel seed to kale soup and about 1/4 tsp ground cumin. You can add whatever veggies you enjoy in soup.....sliced bok choy, carrots, etc.)