A warm and filling soup made with beans, greens and Italian flavors.
Kale and White Bean Soup
Ingredients
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
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under cool running water before preparing.
- In a saucepan over medium-high heat, sauté onion and garlic in margarine or butter until soft.
- Add broth, white beans and tomatoes; stir to combine.
- Bring to a boil. Reduce heat, cover, and simmer for about 5 minutes.
- Add the kale and Italian seasoning.
- Simmer until kale has softened, 3 to 5 minutes. Serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- 1 bunch fresh kale (about 8 cups, chopped)
- Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
You might also like...
Black Bean Brownies (with flour)
Black Bean Brownies (with flour)
Surprise yourself and others with these chocolatey cake-like brownies made with black beans.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
16 pieces
Eggplant Pizza Slices
Eggplant Pizza Slices
Cheesy, melty and topped with a dash of crunchy breadcrumbs.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
8 Slices
Spinach Pasta Salad
Spinach Pasta Salad
This fun and delicious pasta salad recipe combines fresh veggies, crunchy seeds, tangy fruit and tender pasta with a savory teriyaki dressing.
Prepare:
15 minutes
Makes:
5 cups
Prepare:
10 minutes
Cook:
30 minutes
Makes:
4 Cups
Orange Rice Salad
Orange Rice Salad
This flavorful combination of rice, citrus, nuts and raisins makes a popular side dish. Add a protein for a filling and satisfying lunch.
Prepare:
15 minutes
Makes:
5 cups
Vegetarian Tofu Enchiladas
Vegetarian Tofu Enchiladas
Tofu provides protein while mushrooms provide texture and umami flavor in these easy enchiladas.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
8 pieces
Comments
Easy and fast bean and kale soup recipe. Few ingredients that still hold lots of flavor. I made with Kale, collard and chard to use up extra greens. Adding some parmesan cheese was a nice addition. From prep to table in under an hour and was delicious. I suggest doubling the recipe for leftovers! This would be a fantastic fall/winter soup and an easy way to eat your greens.
This Kale and White Bean Soup is one of my favorite soups and an easy way to eat your greens. Some days when I want to add some extra protein, I like to include some lean ground beef or ground turkey.
I made this recipe with 1st graders and it was great, some remarked it was like a pizza soup. Easy, yummy and fun to make.
This is a great recipe: easy, delicious, and nutritious! I have made it with white beans, and after Thanksgiving substituted leftover cooked turkey for the beans. Delicious either way!
Perfectly delicious! The only complaint we had was that we didn't make enough and were without leftovers.
This is tasty and filling. It’d be great on rice! For those who like a little more saltiness, try a teaspoon of soy sauce to add depth. Could also throw in chicken or sausage to add some protein!
I used this recipe for a Food Hero Demo at a DHS office, very popular and my favorite comment was from an 8 year old girl, "This is the best soup I've ever had! I love kale!"