Healthy Bean Soup With Kale Recipe

Name: Healthy Bean Soup With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 8 garlic cloves, minced; 1 medium yellow onion, chopped; 4 cups raw kale, chopped (be sure to remove the spiny sections, there won't be many, but those that remain will be tough); 4 cups chicken broth or 4 cups vegetable broth, divided; 2 (15 ounce) cans cannellini beans or (15 ounce) cans navy beans, undrained, split; 2 (15 ounce) cans sliced carrots, undrained; 1 (28 ounce) can diced tomatoes; 2 teaspoons Italian herb seasoning; salt and pepper; 1 cup chopped parsley; shredded parmesan cheese

Servings: persons

1 tablespoon olive oil
8 garlic cloves, minced
1 medium yellow onion, chopped
4 cups raw kale, chopped (be sure to remove the spiny sections, there won't be many, but those that remain will be tough)
4 cups chicken broth or 4 cups vegetable broth, divided
2 (15 ounce) cans cannellini beans or (15 ounce) cans navy beans, undrained, split
2 (15 ounce) cans sliced carrots, undrained
1 (28 ounce) can diced tomatoes
2 teaspoons Italian herb seasoning
salt and pepper
1 cup chopped parsley
shredded parmesan cheese

1
In a large pot, heat olive oil.
2
Add garlic and onion; saute until soft and the onion is transparent.
3
Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes.
4
Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the carrots, tomatoes, herbs, salt and pepper.
5
Simmer 5 minutes.
6
In a blender or food processor, mix the reserved beans and broth until smooth.
7
Stir into the soup to thicken it nicely.
8
Simmer 15 more minutes.
9
Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.
10
Serve with a nice loaf of crusty bread to soak up all the yummy broth!
11
For Vegetarian use the vegetable broth.

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 8 garlic cloves, minced, 1 medium yellow onion, chopped, 4 cups raw kale, chopped (be sure to remove the spiny sections, there won't be many, but those that remain will be tough), and more.

Yes, Healthy Bean Soup With Kale 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.

That's it — enjoy your meal!

Healthy Bean Soup With Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions