Italian Bean, Potato, and Kale Soup #BacktoSchoolWeek 30 Minute Meals

I love a quick nutritious meal on busy school nights.

This delicious vegetarian soup whips up in just 30 minutes!  It’s perfect after a busy day filled with school and chilly soccer practices without taking all day long like other soups!

The best part is - it makes a large batch that tastes even better left over!

Don’t miss all of the great #BacktoSchoolWeek giveaways!!!

And don't forget to join us for our PinChat on August 25th for a chance to win more great prizes!

Here's how it works:

1. Go to the #BacktoSchoolWeek pin board on Pinterest here. It will be full of fun Pin graphics with questions about back to school. You can re-pin the questions, answer questions in the comment section of the pins and pin crafts/recipes to the board as answers to questions {only the comments on the question pins count as entries to the PinChatLive giveaway} How fun is that?!? {**Only ONE comment per question pin per person, please. Pinterest views multiple comments from the same person on the same pin to be spam}
2. Go to the YouTube video that will be happening during the PinChatLive from 6-7 pm EST Sunday Aug 25th. We’ll be chatting about back to school and doing a play-by-play of the pinning. You'll be able to see and hear the hosts of #BacktoSchoolWeek and some of the participating bloggers! Comments on the video count as PinChatLive giveaway entries!
3. You'll be able to watch/listen to the YouTube video while you see the PinChat unfold on Pinterest. Cool, right? 

Hope you can join us, it's going to be a Pin-tastic time!Cool, right? 

Recipe Notes:

*Instead of kidney beans, you can also use cannellini beans (the white version of a kidney bean!)

Italian Bean, Potato, & Kale Soup

Adapted from Bare Feet in the Kitchen

1 tbsp olive oil

½ white onion, diced

3 cloves garlic, minced

3 cups diced potatoes, about 5 small

2 cans kidney beans, drained & rinsed

8 cups chicken or vegetable stock

1 tsp sea salt

¼ tsp crushed red pepper

½ tsp dried thyme

½ tsp dried oregano

1 large roma tomato, diced

1 small bunch of kale, large stem removed and chopped

Heat the oil in the bottom of a large soup pot over medium-high heat.  Add the onions and cook for 2-3 minutes or until soft.  Add the garlic and cook for another minute, or until fragrant.

Add the potatoes, beans, tomato, and spices, stir to combine.  Add the chicken stock.  Bring to a boil and simmer for 20 minutes, or until the potatoes are fork-tender.  

Stir in the kale and serve.

Serves 6