Kale And Spinach Soup Recipes

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JOE'S " KALE AND SPINACH" SOUP



Joe's

This is a soup designed to warm the heart, and quickly feed the family. I was in the kitchen one day and threw together this soup.

Provided by Chef quotJoe and Su

Categories     Savory

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 bunch fresh kale
1 bunch fresh spinach
1/2 lb bacon
2 onions
1 (12 ounce) can of diced carrots
1 (8 ounce) jar sliced mushrooms
2 (10 3/4 ounce) cans cream of chicken soup
3 (12 ounce) cans chicken broth
2 tablespoons of minced garlic
1 tablespoon salt
1 tablespoon pepper

Steps:

  • Chop up the 1/2 pound of bacon and add to a 5 quart dutch oven and cook. After bacon is crispy, drain off the excess bacon grease.
  • Chop up the two onions and add to the pot over a medium heat. Also add the garlic, salt and pepper at this time.
  • After the onions and bacon have started sizzling, add the mushrooms and carrot and allow to infuse the flavors of the onions and bacon.
  • Then add the kale and spinach, the 3 cans of chicken broth, and allow to boil for about 20 minutes. Make sure the kale and spinach have cooked down enough before adding the cream of chicken soup.
  • You may if you wish add a little water to extend the amount of soup desired.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 540.4, Fat 36.8, SaturatedFat 11.5, Cholesterol 50.8, Sodium 4207.6, Carbohydrate 33.7, Fiber 6.2, Sugar 9.3, Protein 21.6

KALE, SPINACH, AND CANNELLINNI BEAN SOUP



Kale, Spinach, and Cannellinni Bean Soup image

Make and share this Kale, Spinach, and Cannellinni Bean Soup recipe from Food.com.

Provided by Adina S.

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 tablespoon minced garlic
4 cups raw kale, chopped with thick stems removed
2 cups raw Baby Spinach
2 (15 ounce) cans cannellini beans
1 (28 ounce) can diced tomatoes
4 cups vegetable broth or 4 cups chicken broth
4 teaspoons chopped fresh basil
3 teaspoons chopped fresh parsley
salt and pepper

Steps:

  • Sauté onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
  • add kale and spinach and cool until wilted.
  • Add everything else and bring to a boil, stirring occasionally.
  • turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.

Nutrition Facts : Calories 159, Fat 2.9, SaturatedFat 0.5, Sodium 362.4, Carbohydrate 27.1, Fiber 8.7, Sugar 6.5, Protein 8.3

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