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Community Recipe
from [WMB0109]
Healthy Bean soup with kale

Healthy Bean soup with kale

  • Yield: 8 servings


  • 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


In a large pot, heat olive oil.

Add garlic and onion; saute until soft and the onion is transparent.

Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes.

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.

Simmer 5 minutes.

In a blender or food processor, mix the reserved beans and broth until smooth.

Stir into the soup to thicken it nicely.

Simmer 15 more minutes.

Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.

Serve with a nice loaf of crusty bread to soak up all the yummy broth!

For Vegetarian use the vegetable broth.

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Healthy Bean soup with kale recipe