Kale & Bean Soup Recipe
- 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
- 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).
1-1/4 cups: 152 calories, 2g fat (0 saturated fat), 0 cholesterol, 622mg sodium, 29g carbohydrate (7g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat.
Reviews for Kale & Bean Soup
"This was excellent. My husband wants me to make it when our daughters and their families come to visit"
"This soup was SO good! I'll definitely be making it again!"
"Oh Beth, you're my sister from a different mister. This is my 'go to' pick me up soup recipe. Kale and white beans just 'go together'. Like cabbage and tomatoes lol. Anyway, this is the best soup base and I change it up now and then by adding some Penzey's Turkish seasoning or Penzey's Sweet or Smokey Paprika. I would like to add that lemon zest and kale also go well together and I often use a teaspoon of lemon zest to this base recipe . Sometimes the most subtle addition adds a whole new dimension. Thank you for sharing.....I was surprised to find 'my secret soup recipe' here. ;)"
"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."
"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."
"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!"
"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!"