Leek, potato and kale soup

This is a wonderful soup. Absolutely delightful. A broth based soup so chock full of hearty chunks of vegetable that is it filling enough to be a meal all on its own. Oh, and it has kale in it. If you are new to Spatoola, you should know that I LOVE kale. Recipe adapted form Edible Perspective.


  • 2 tablespoons olive oil
  • 1 1/2 cups thinly sliced leeks, white and light green parts, rinsed
  • 28 oz can diced tomatoes
  • 4 small to medium red potatoes, diced
  • 4 cups kale, chopped
  • 15oz can garbanzo beans, rinsed and drained
  • 1 tablespoon garlic, minced
  • 2.5 teaspoon fresh thyme, chopped
  • 1 tablespoon fresh basil, chopped
  • 4 cups vegetable broth
  • 1 cup water(optional)
  • salt and pepper to taste

Heat oil over medium heat in a soup pot. Saute leeks until golden brown.

Add in garlic, salt, thyme and black pepper. Stir for about a minute or until very fragrant.

Add basil and can of tomatoes(yes, juice and all) and broth. My soup was a little thicker than I wanted at this point, so I added an extra coup of water. Do as you please. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes.

Stir in potato, kale and garbanzo beans. Cover and simmer for 15 minutes or until potatoes are tender.

Taste and add salt and pepper if desired.

I ate a bowl of this soup for lunch almost everyday for a week and didn’t get tired of it. Once done, it has a very rich and buttery flavor to it.


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