Skip to main content

Kale and White Bean Soup

A warm and filling soup filled with beans, greens and Italian flavors.
Bowl of soup with a tomato base, kale and beans
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 5 Cups
Nutrition Facts: View label

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

1. Wash hands with soap and water.

2. In a saucepan over medium-high heat, sauté onion and garlic in margarine or butter until soft.

3. Add broth, white beans and tomatoes; stir to combine.

4. Bring to a boil. Reduce heat, cover, and simmer for about 5 minutes.

5. Add the kale and Italian seasoning. Simmer until kale has softened, 3 to 5 minutes. Serve warm.

6. 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.

Comments

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!"

You might also like...

Recipes A to Z (without photos)

Roasted Sugar Snap Peas
Recipe image

Roasted Sugar Snap Peas

Roasted snap peas with savory soy make this 5 ingredient recipe a tasty and satisfying side dish or snack.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
3 cups
Stovetop Creamy Polenta
Bowls of fine textured polenta.

Stovetop Creamy Polenta

Classic creamy corn polenta with a mild taste.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
4 servings
Cranberry Applesauce
Photo of Cranberry Applesauce

Cranberry Applesauce

A kid-approved bright and flavorful take on traditional applesauce.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Brussels Sprouts, Cranberry and Bulgur Salad
Dishes of salad featuring Brussels sprouts, dried cranberries and nuts mixed with a citrus dressing.

Brussels Sprouts, Cranberry and Bulgur Salad

Light and healthy Brussels sprouts salad with cranberries. A sweet and savory salad that is fresh and filling!
Prepare:
45 minutes
Makes:
5 Cups
Chili Cheese Hominy
Photo of Chili Cheese Hominy

Chili Cheese Hominy

A flavorful, cheesy recipe with a little kick of spice! Ready in about 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
4 Cups
Zucchini Pizza Boats
Plate of baked zucchini halves filled with red sauce and melted cheese.

Zucchini Pizza Boats

Simple 4-ingredient meal topped with warm marinara and melted cheese!
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 small zucchini halves
Was this page helpful to you?