Potato, Kale, and Veggie Soup with Garlic Butter Crostinis

Happy Sunday! It’s beautiful out today! I went to target this morning to check out the new collection by Chip & Joanna Gaines. It was hard to control myself, but I ended up leaving with just a few things.

The weather is starting to get a little colder, I’m sure it will be back in the 80’s in a few days. So today, before it warms up again, I made a veggie soup with garlic butter crostinis to top. The crostini added a nice texture to the soup. It’s a very simple recipe with a lot of flavor.


  • 5 russet potatoes, diced
  • 1 medium white onion, chopped
  • 5 cloves of garlic, finely chopped (half for soup and half for crostini)
  • (2) 32 oz Vegetable broth
  • 2 cans white beans
  • 2 zucchini, chopped
  • 3 cups kale
  • 3 tablespoons butter
  • 1 loaf of French bread
  • 4 tablespoons garlic powder
  • 4 tablespoons onion powder
  • 6 tablespoons dried Italian seasoning
  • Salt & Pepper to taste


  1. In a large cooking pot, over medium high heat add 2 tablespoons olive oil and onions. Cook 3-5 minutes and add 2 tablespoons garlic. Cook an additional 2 minutes.
  2. Add broth, potatoes, seasoning, beans, and zucchini. Bring to a boil, cover and cook for 30 minutes.
  3. In the meantime, cut bread into desired size. Melt butter and add 3 tablespoons of chopped garlic as well as 2 tablespoons Italian seasoning, mix until well combined. Place bread on a cooking sheet and brush butter onto bread and place into oven. Broil 5 minutes and then flip and brush butter mixture onto the other side. Broil for an addition 5-7 or until golden brown.
  4. Add kale to soup and cook an additional 5-10 minutes. Add salt and pepper to taste.
  5. Serve soup and top with crostini.
  6. Enjoy!

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