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Kale and White Bean Soup

Photo of Kale and White Bean Soup
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 5 Cups
Nutrition Facts: View label


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


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.


  • 1 bunch fresh kale (about 8 cups, chopped)
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.


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!"

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!

Perfectly delicious! The only complaint we had was that we didn't make enough and were without leftovers.

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!

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.

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