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+ servings

White Bean and Kale Soup

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Soup and Stews
Cuisine English
Servings 8


  • 1 tablespoon olive oil or canola oil
  • 8 large garlic cloves crushed or minced
  • 1 medium yellow onion chopped
  • 4 cups finely chopped raw kale
  • 4 cups low-fat low-sodium chicken or vegetable broth
  • 2 15 ounce cans white beans, such as cannellini or navy, undrained
  • 4 plum tomatoes chopped
  • 2 teaspoons dried Italian herb seasoning
  • Salt and pepper to taste
  • 1 cup chopped parsley to garnish (optional)


  • In a large pot, heat olive oil. Add garlic and onion and saute until onions are soft and transparent.. Add finely chopped kale and continue to saute, stirring frequently until leaves are wilted.
  • Pour in 3 cups of broth, 2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5 minutes. Add remaining beans and broth to a food processor or blender and pulse until smooth. Stir into soup to thicken. Simmer 15-30 minutes more depending on how soft you like your kale. Garnish with chopped parsley, if desired.
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