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Kale & Bean Soup Recipe
Kale & Bean Soup Recipe photo by Taste of Home

Kale & Bean Soup Recipe

Read Reviews (4)
5 4
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Chock-full of veggies, this soup soothes both the body and the spirit. The kale is packed with nutrients, including omega-3s, and the beans add a natural creaminess. —Beth Sollars, Delray Beach, Florida
TOTAL TIME: Prep: 20 min. Cook: 70 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 70 min.
MAKES: 8 servings

Ingredients

  • 2 medium onions, chopped
  • 2 cups cubed peeled potatoes
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 bunch kale, trimmed and coarsely chopped
  • 3-1/2 cups vegetable broth
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

Nutritional Facts

1-1/4 cups equals 152 calories, 2 g fat (trace saturated fat), 0 cholesterol, 622 mg sodium, 29 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat.

Directions

  1. In a Dutch oven, saute onions and potatoes in oil until tender. Add garlic; cook 1 minute longer. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender.
  2. Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through. Yield: 8 servings (2-1/2 quarts).
Originally published as Kale & Bean Soup in Country Woman February/March 2012, p43

Nutritional Facts

1-1/4 cups equals 152 calories, 2 g fat (trace saturated fat), 0 cholesterol, 622 mg sodium, 29 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat.

Reviews for Kale & Bean Soup(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Nov. 13, 2013

This soup was simply awesome. I did not expect the gourmet result from a soup so very simple to make. Just the smell as it simmered told me it was going to be great soup. I did also add a small can of Rotel tomatoes for a punch and 2 stalks of celery, but I will say this is one of the heartiest, vegan soups I have ever made and it will now be on my favorite list.

MY REVIEW
Reviewed Sep. 28, 2013

I made this soup twice, it is good. Hearty and warming. I changed it a bit the second time. I added 1/3 cup quinoa, used tomato/vegetable juice for 1 1/2 cups of the broth and doubled the Italian Seasoning. I made one batch totally vegan for a friend who is taking her husband in for chemo. We filled her freezer with quick healthy dinners. I used on hand chicken broth for the batch for todays supper. This does freeze well.

MY REVIEW
Reviewed Jan. 26, 2013

Made this when I first found it in CW magazine, and loved it! Can't wait to make again, now that I found back the recipe and pinned it!

MY REVIEW
Reviewed Sep. 9, 2012

This is a great recipe with lots of flavor. My boys liked it a lot and I felt very good about giving them something full of healthful vegetables. Also, it was pretty easy to make with prewashed and precut kale. I would certainly make it again. Thank you!

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