This is what I just finished making, and I just had a bowl of the broth. It was delicious, and super salty, maybe reduce the amount of bouillon. I will be eating the soup including vegetables tonight for dinner.
This combines the Caldo Verde soup recipe and the Vegetarian Kale Soup
2 tbsps of olive oil
1 onion chopped
2 sticks of celery chopped
1 clove garlic minced
6 small potatoes, peeled, cubed
2 carrots, cubed
8 cups of water
6 tsps of vegetable bouillon
1 (19oz) can of rinsed cannellini beans (or I chose chick peas)
1 tbsp fines herbes or Italian seasoning
1 tbsp parsley flakes
1 bunch of kale, rinsed, chopped (remove stems)
fresh ground pepper to taste
In a large pot over medium heat, cook onion & celery in 2 tbsps of olive oil (not extra virgin, just regular olive oil) for 2 minutes. Add minced garlic, stir for 1 or 2 minutes. Stir in potatoes and carrots and cook, stirring constantly for 3 more minutes. Pour in water, bouillon and spices, bring to a boil, and let boil gently for 15 minutes. Add chickpeas and kale and stir, bring back to a gentle boil for 5 minutes, until kale is tender and jade green. Season with pepper to taste. ENJOY!