Kale and Vegetable Soup with Ham

Hearty and healthy, this quick cooking soup is perfect to warm a chilly day. Serves approximately 4 to 6.
Recipe courtesy of Chef Linda Duggan


2 tablespoons olive oil
3 Yukon gold potatoes – peeled and diced
1 large onion – chopped
2 carrots – chopped
4 cloves garlic – minced
2 bay leaves
1 (11oz) package of Olivia’s Organics Baby Kale
dash crushed red pepper
salt & pepper to taste
1 (15oz) can cannellini beans
1 quart chicken stock or broth
6 cups water
3 cups cooked ham – diced
½ cup Parmesan cheese – freshly grated


Heat olive oil in a deep pot over medium-high heat. Add potatoes, onion and carrots; cook, stirring occasionally, 5 minutes.

Add garlic, bay leaves, baby kale, crushed red pepper, salt and pepper to taste; cook, stirring, approximately 2 minutes, until greens are wilted.

Stir in beans, chicken stock or broth, water and ham. Bring to a full boil and reduce back to medium for 10 minutes until vegetables are tender.

Remove and discard bay leaves. Add Parmesan cheese and serve.

Categories: Kale, Soup