I am a big fan of vegetables. This vegetable soup is deliciously healthy and simple! My whole family loves this soup.I also loved making it.

This soup is a perfect meal during the fall or winter months. It’s also a great recipe after New Year’s Eve.

In the original recipe, Amy from The Blond Cook put a whole bunch of kale, I decided to just used half. She also added Italian seasoning, I chose to add Adobo seasoning instead. You can get creative and chose the seasoning of your choice.

After serving the soup , you can shredded some Parmigiano-Reggiano cheese on the top. This Italian cheese adds an unique flavor to this soup!

Preparation time : 20 minutes     Cook time : about 45 minutes

Ingredients :

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1 tablespoon fresh minced garlic
  • 1/2 bunch of kale, rinsed then stems removed and coarsely chopped (100 or 150 g)
  • 32 ounce (1 liter) vegetable broth
  • 1 (14.5 ounce) (411 g) can diced tomatoes (undrained)
  • 1 (13 ounce) (822 g) can cannellini beans (drained and rinced)
  • 4 organic carrots, peeled and sliced
  • 3 russet potatoes, peeled and sliced into bite size chunks
  • 1 tablespoon Italian seasoning (or 1 tablespoon of Adobo seasoning, I used Adobo)
  • Salt and pepper to taste
  • Parmigiano-Reggiano cheese on the top

Directions :

  1. Place olive oil in a dutch oven or a large soup pot and heat over medium high heat. Add onions and garlic and cook for 2 minutes, or until onions are soft, stirring constantly. Add kale and cook for an additional 2 minutes, stirring constantly.
  2. Add vegetable broth, diced tomatoes, cannellini beans, carrots, potatoes and Italian seasoning (or Adobo seasoning). Bring to a gentle boil and reduce heat to maintain a gentle simmer. Add salt and pepper. Cover and cook for 45-55 minutes, or until potatoes and carrots are tender.


Wishing you a Happy New Year!




Temps de préparation : 20 minutes    Cook time : about 45 minutes

Ingrédients :

  • 2 cuillères à soupe d’huile d’olive
  • 1 petit oignon, émincé grossièrement
  • 1 cuillère à soupe d’ail, émincé
  • 1/2 bouquet de chou kale (enlever le chou kale des tiges, le couper grossièrement, le laver et le sécher – 100 or 150 g)
  • 1 litre (32 ounce)  de bouillon de légumes
  • 1 (410 g) boîte de tomates en dés (non égouttées)
  • 1 (820 g) boîte d’haricots blanc (égouttés et rincés)
  • 4 carottes bio, pelées et coupées en morceaux
  • 3 pommes de terre Russet, épluchées et coupées en morceaux
  • 1 cuillère à soupe d’épices “Italian Seasoning”
  • sel et poivre

Directions :

  1. Mettre l’huile d’olive dans un plat en fonte sur feu moyen. Ajoutez les oignons et l’ail. Laissez cuire pendant 2 minutes, sans cesser de mélanger. Ajoutez le chou kale, laissez cuire 2 minutes tout en mélangeant.
  2. Ajoutez le bouillon de légumes, les tomates coupées en dés, les haricots blans, les carottes, les pommes de terre et l’assaisonnement de votre  choix. Portez à ébullition, puis réduire le feu. Laissez mijoter à feu doux pendant 45-55 minutes, ou jusqu’à ce que les carrottes et les pommes de terre soient tendres.

Bon appétit:)

Vous souhaitant une Bonne et Heureuse Année 2019!

About the author
  1. Happy New Year, Zaza! I too adore veggies. This looks comforting and very tasty…a perfect dish to start the year!

  2. This is the perfect soup season and I’d love to give your recipe a try, it is quite different from the soups I usually make and could indeed serve as a whole meal. Yum.

  3. Happy New Year Zaza! Your vegetable soup looks delicious and yes, perfect for the cold months of winter and autumn. I love the kale in it.
    Have a wonderful rest of the week!

  4. Eva

    Ta soupe elle me parle Zaza et elle me dit “mange moi tout de suite” 😉 elle fait très envie,rien de mieux pour commencer l’année! Bonne année Zaza !! xoxo

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