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5 Cups
Prep time:
15 minutes
Cooking time:
15 minutes


1 cup chopped onion 
4 cloves garlic, minced or 1 teaspoon garlic powder
1 Tablespoon margarine or butter
2 cups low-sodium broth (any type)
1 can (15 ounces) white beans, drained and rinsed
1 ¾ cups diced tomato or 1 can (14.5 ounces) diced tomatoes with juice
1 Tablespoon Italian seasoning
3 cups chopped fresh kale or 1 cup frozen chopped kale


1. Wash hands with soap and water.

2. In a saucepan over medium-high heat, sauté onion and garlic in margarine or butter until soft.

3. Add broth, white beans and tomatoes; stir to combine.

4. Bring to a boil. Reduce heat, cover, and simmer for about 5 minutes.

5. Add the kale and Italian seasoning. Simmer until kale has softened, 3 to 5 minutes. Serve warm.

6. Refrigerate leftovers within 2 hours.


  • 1 bunch fresh kale (about 8 cups, chopped)
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.