Bean Soup with Kale


(6 votes) 4 6

A soup that has a taste that is a little different but mild. It will surprise all skeptics. Co-workers love this soup when I take it in.

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Serving Size / Yield

8 servings


  • 1 Tbs. olive oil
  • 8 garlic cloves, minced
  • 1 medium onion, chopped
  • 4 C. kale, chopped
  • 4 C. low-sodium chicken broth
  • 2 15 oz. cans cannellini beans, undrained
  • 4 sm. tomatoes, chopped
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 C. parsley, chopped
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

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For vegetarian dish, substitute chicken broth for vegetable broth. Cannellini beans can be substituted for another white bean like navy beans.

In a large pot heat olive oil. Add garlic and onions, saute until soft. Add kale and saute, stirring until wilted. Add 3 cups of broth, 2 cups of beans and all the tomato, herbs, salt and pepper. simmer for 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir mixture into soup to thicken. Simmer 15 minutes. Lable into bowl, sprinkle with chopped parsley.

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