This kale soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter night. It is full of dark green kale, potatoes, and cannellini beans.

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, chopped

• 2 tablespoons chopped garlic

• 1 bunch kale, stems removed and leaves chopped

• 8 cups water

• 6 white potatoes, peeled and cubed

• 2 (15 ounce) cans cannellini beans (drained if desired)

• 1 (15 ounce) can diced tomatoes

• 6 cubes vegetable bouillon (such as Knorr)

• 2 tablespoons dried parsley

• 1 tablespoon Italian seasoning

• salt and pepper to taste

Directions

1. Heat olive oil in a large soup pot over medium-high heat.

2. Cook onion and garlic until soft, 2 to 3 minutes.

3. Stir in kale and cook until wilted, about 2 minutes.

4. Stir in water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.

5. Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes.

6. Season with salt and pepper.