Kale Soup Recipe – Eats Now

Name: Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces kale, de-stemmed and chopped; 8 large garlic cloves, minced; 1 large onion, chopped; 6 mushrooms, chopped; 5 (15 ounce) cans low sodium vegetable broth, divided; 2 (15 ounce) cans low-sodium small white beans, drained and rinsed, divided; 1 (15 ounce) can diced tomatoes; 2 tablespoons dried parsley flakes; 1 tablespoon italian seasoning; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon paprika; 1/4 teaspoon fresh ground black pepper; 1 teaspoon fennel seed

Servings: persons

12 ounces kale, de-stemmed and chopped
8 large garlic cloves, minced
1 large onion, chopped
6 mushrooms, chopped
5 (15 ounce) cans low sodium vegetable broth, divided
2 (15 ounce) cans low-sodium small white beans, drained and rinsed, divided
1 (15 ounce) can diced tomatoes
2 tablespoons dried parsley flakes
1 tablespoon italian seasoning
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon paprika
1/4 teaspoon fresh ground black pepper
1 teaspoon fennel seed

1
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
2
Prepare garlic, onion and mushrooms and set aside.
3
In a blender or food processor, puree 1 can of broth and 1 can of beans until smooth.
4
Combine puree, kale, garlic, onion, mushrooms, remaining broth, beans, tomatoes and seasonings in a large soup pot (at least 6 quarts).
5
Bring to a boil on moderately high heat, stirring frequently to prevent sticking or burning on the bottom.
6
Reduce heat and simmer 30-45 minutes, stirring occasionally.

468

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 12 ounces kale, de-stemmed and chopped, 8 large garlic cloves, minced, 1 large onion, chopped, 6 mushrooms, chopped, and more.

Yes, 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.

That's it — enjoy your meal!

Kale Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions