gluten free, | vegetarian | egg free | nut free soy free

30 minutes or less | batch prep

What You’ll Need:

1 red onion, minced

2 Tbsp olive oil

1 bunch kale OR 1 bag kale, torn from stems

2 medium red potatoes, diced

1 can kidney beans, drained & rinsed

6 c filtered water

2 tsp sea salt

Black pepper to taste

For the crisps:

6-8 ounce-ish Parmesan, shredded

Sauté onion in olive oil in a large soup pot until aromatic.

Add remaining ingredients. Bring to a boil, reduce to a simmer and cover. Cook for about 20 minutes, or until potatoes are tender.

While soup cooks, prepare parmesan crisps:

Preheat oven to 400*

Using a muffin tin, add about 1 Tbsp of shredded cheese to each muffin section. The cheese creates plenty of oil—no need to grease pan! Bake for 5 minutes.

Serve soup topped with 2-3 crisps!

Serves 4