Our Kale Magazine features this recipe:
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.
5 Comments for "Kale and White Bean Soup"
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Submitted by millb3 on Tue, 01/31/2017 - 11:14I made this recipe with 1st graders and it was great, some remarked it was like a pizza soup. Easy, yummy and fun to make.
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Submitted by lindaeaton on Fri, 12/09/2016 - 14:07This 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!
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Submitted by Jennifer Pettit on Wed, 12/07/2016 - 13:06Perfectly delicious! The only complaint we had was that we didn't make enough and were without leftovers.
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Submitted by JuneBug on Wed, 11/23/2016 - 10:29This 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!
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Submitted by shara anslow on Mon, 10/17/2016 - 14:28I 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!"