Bean and Kale Soup Recipe

Name: Bean and Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large yellow onion, diced; 4 garlic cloves, minced; 1 tablespoon olive oil; 4 cups kale, fresh with stems removed torn into pieces; 1 ham hock; 2 cups chicken stock; 2 cups water; 1 tablespoon italian seasoning; 3 large red potatoes, diced; 1 (15 ounce) can cannellini beans, drained and rinsed; ½ teaspoon black pepper; cayenne, to taste

Servings: persons

12 large yellow onion, diced
4 garlic cloves, minced
1 tablespoon olive oil
4 cups kale, fresh with stems removed torn into pieces
1 ham hock
2 cups chicken stock
2 cups water
1 tablespoon italian seasoning
3 large red potatoes, diced
1 (15 ounce) can cannellini beans, drained and rinsed
½ teaspoon black pepper
cayenne, to taste

1
heat oil in a large pot and saute onion and garlic for 3-5 minutes.
2
Add Ham hock and kale, saute until kale starts to wilt and turn bright green.
3
Add spices and liquid and bring to a simmer.
4
Simmer 5 minutes.
5
Add potatoes and cook for 10 minutes.
6
Add beans being careful not to break them up and cook until potatoes are tender.
7
Serve- its great topped with some parmesan and some crusty bread.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 large yellow onion, diced, 4 garlic cloves, minced, 1 tablespoon olive oil, 4 cups kale, fresh with stems removed torn into pieces, and more.

Yes, Bean and Kale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean and Kale Soup

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