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Kale and White Bean Soup


Recipe Notes

  • 1 bunch fresh kale (about 8 cups, chopped)




1 cup
onion, chopped (1 medium onion)
4 cloves
garlic, minced or 1 teaspoon garlic powder
1 Tablespoon
butter or margarine
2 cups
broth (chicken or vegetable)
1 1⁄2 cups
cooked white beans (1 can - 15.5 ounces, drained and rinsed)
1 3⁄4 cups
diced tomatoes (1 can - 14.5 ounces with juice)
1 Tablespoon
italian seasoning
3 cups
kale, chopped (fresh or frozen)


1. In a saucepan over medium-high heat, sauté onion and garlic in butter or margarine until soft.
2. Add broth, white beans, and tomatoes; stir to combine.
3. Bring to a boil; reduce heat, cover, and simmer for about 5 minutes.
4. Add the kale and Italian seasoning. Simmer until kale has softened, 3 to 5 minutes. Serve warm.
5. Refrigerate leftovers within 2 hours.


  • 1 bunch fresh kale (about 8 cups, chopped)
Photo of Kale and White Bean Soup
Prep time: 15 minutes
Cooking time: 15 minutes
Makes: 5 cups
Nutrition Facts: View Label
Last updated: 06/21/20

5 Comments for "Kale and White Bean Soup"

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!"