Healthy Bean soup with kale

Community Recipe from


  • 1 tablespoon(s) olive oil
  • 8 clove(s) garlic minced
  • 1 whole(s) medium yellow onion chopped
  • 4 cup(s) raw kale chopped
  • 4 cup(s) low-sodium chicken broth or vegetable broth divided
  • 2 can(s) cannellini beans or navy beans undrained and divided
  • 3 cup(s) carrots sliced
  • 28 ounce(s) diced tomatoes
  • 2 teaspoon(s) italian herb seasoning
  • salt and pepper to taste
  • 1 cup(s) parsley chopped
  • parmesan cheese shredded


  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.

November 2011

This recipe is a personal recipe added by WMB0109 and has not been tested or endorsed by MyRecipes.

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