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Home Dishes & Beverages Soups Broth & Stock Recipes

Kale & Bean Soup

Name: Kale & Bean Soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 servings (2-1/2 quarts).
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) cannellini beans, rinsed and drained

12 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 70 min.

Makes

8 servings (2-1/2 quarts)

Updated: Oct. 12, 2022

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

Kale & Bean Soup Recipe photo by Taste of Home

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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) cannellini beans, rinsed and drained

Directions

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.
Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through.

Nutrition Facts

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.

Kale & Bean Soup

Ingredients

Directions

Nutrition Facts

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