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. of olive; canola oil; 6 cloves of garlic ( crushed; minced); 1 lg. onion, chopped; 4 cups of kale chopped if fresh ( you can use frozen 2; 3 pkg. OR; 2 to 3 cans ); 4 cups of chicken; veggie broth; 2 oz. can of white beans, any kind; 1 can of stewed tomatoes; chopped fresh tomatoes; 1 tsp. dried thyme; 1 tsp. rosemary; salt and pepper to taste; 1 cup of chopped parsley

Servings: persons

1 tbsp. of olive
canola oil
6 cloves of garlic ( crushed
minced)
1 lg. onion, chopped
4 cups of kale chopped if fresh ( you can use frozen 2
3 pkg. OR
2 to 3 cans )
4 cups of chicken
veggie broth
2 oz. can of white beans, any kind
1 can of stewed tomatoes
chopped fresh tomatoes
1 tsp. dried thyme
1 tsp. rosemary
salt and pepper to taste
1 cup of 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, or what have you, mix the remaining beans and broth until smooth.
7
I bet your asking why, its to thicken the soup.
8
Mix into soup.
9
Simmer for 15 to 20 minutes.
10
Serve it up in bowls and dress with parsley.
11
P.S.
12
As you me, I eat a good portion of it before I get to the table.

508

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 17 ingredients. The key ingredients include: 1 tbsp. of olive, canola oil, 6 cloves of 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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