Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups chopped kale
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent.
- Stir in garlic and cook for 1 minute.
- Pour in vegetable broth and bring to a boil.
- Add chopped kale and simmer until tender.
- Reduce heat and stir in heavy cream and Parmesan cheese.
- Season with salt and pepper.
- Cook until cheese melts and soup is heated through.
- Serve hot, garnished with fresh herbs and extra Parmesan if desired.
Notes
- You can add cooked chicken or sausage for extra protein.
- Use gluten-free Parmesan for a gluten-free option.
- Adjust cream for desired richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg