Kale and Bean Soup Recipe

Name: Kale and Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. olive; canola oil; 6 to 8 cloves garlic, crushed; minced; 1 lg. onion, chopped; 4 cups kale, chopped *; 4 cups chicken; veggie broth; 2 cans (15 oz. each) white beans, any kind; 1 can stewed tomatoes; chopped fresh tomatoes; 1 tsp. dried thyme; 1 tsp. rosemary; Salt and pepper, to taste; 1 cup chopped parsley

Servings: persons

1 tbsp. olive
canola oil
6 to 8 cloves garlic, crushed
minced
1 lg. onion, chopped
4 cups kale, chopped *
4 cups chicken
veggie broth
2 cans (15 oz. each) white beans, any kind
1 can stewed tomatoes
chopped fresh tomatoes
1 tsp. dried thyme
1 tsp. rosemary
Salt and pepper, to taste
1 cup chopped parsley

1
In a large pot, heat olive oil then add garlic and onion.
2
Saute these ingredients until soft.
3
Add kale and saute until wilted.
4
Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs, salt and pepper.
5
Simmer 5 to 10 minutes.
6
Use a blender to mix the remaining beans and broth until smooth (works great for thickening soup).
7
Mix into soup.
8
Simmer for 15 to 20 minutes.
9
Serve in bowls and dress with parsley.

983

kcal

Calories

Fat

116

Carbs

109

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 15 ingredients. The key ingredients include: 1 tbsp. olive, canola oil, 6 to 8 cloves garlic, crushed, minced, and more.

Yes, Kale and Bean 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.

Kale and Bean Soup

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