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

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


  1. That looks fabulous! The kale makes the whole dish!

  2. That soup sounds incredible! Definitely want to give this a try, thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  3. What a hearty but healthy meal. I always forget to add kale to soups. This is a great reminder!

  4. this looks amazing...I LOVE kale!!!

  5. Yea, soup! Seriously my go to meal in a rush. This one looks so healthy!

  6. When I look for soup recipes, one thing I look for is the left over factor! I love that this could be served as a left over AND that it actually tastes better the next day! I am in love with kale, this is wonderful!

  7. I'm starting to get ready for soup season! I'll have to try this one!!

  8. This looks so hearty and perfect for fall! Thanks for linking up with What's Cookin' Wednedsay!

  9. Your soup looks so hearty and wonderful! I'm getting out all my soup and stew recipes again since fall is approaching.. this looks delicious! :)


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