Kale and Bean Soup

4.00 avg. rating (80% score) - 4 votes

Kale and Bean Soup

This recipe comes from a family collection.

Yield: 6 servings


  • 1 tablespoon of olive or canola oil
  • 6 to 8 cloves of garlic (crushed or minced)
  • 1 large onion, chopped
  • 4 cups fresh chopped kale (or 2 to 3 packages frozen)
  • 3 cups, plus 1 cup chicken or vegetable broth
  • 2 15-ounce cans white beans
  • 1 large can stewed tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • salt and pepper to taste
  • Garnish: 1 cup chopped parsley


In a large pot, heat olive oil then add garlic and onion. Saute until soft. Add kale and saute until wilted. Add 3 cups broth, 1 can beans, tomatoes, herbs, salt, and pepper. Simmer 5 to 10 minutes.

In a blender mix the remaining broth and beans until smooth. This will act as a thickener. Add to soup. Simmer for 15 to 20 minutes.

Serve in bowls and garnish with parsley.

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