White Bean and Kale Soup

A simple, yet incredibly nourishing quick meal packed with nutrient dense kale, fiber-filled beans and tasty roasted tomatoes, this soup is quick, economical and freezes well. 



  • 1/2 large yellow onion, diced
  • 1 celery stalks, diced
  • 2  garlic cloves (depending on taste), roughly chopped
  • 2 cups vegetable broth
  • 2 cups kale, de-stemmed and roughly chopped or torn
  • 1/2 (7 ounces) can diced tomatoes, fire roasted, no salt added
  • 1 can ( 14 oz ounces) cannellini beans, drained and rinsed, no salt added
  • Salt+ freshly ground pepper to taste


In a large pre-heated saucepan, add the onion and celery and begin to saute. Continue to stir and the water will release from the vegetables. If you get some stickage, add a tablespoon of water/broth and deglaze. Bring the heat down to medium-high. Keep stirring until the onion becomes translucent.   Add in the garlic and continue to cook for another 30-45 seconds. (When garlic becomes fragrant, this is when you always add in the next ingredients.)  Add in broth, kale, tomatoes, beans and salt+pepper.  Bring to a boil and down to a simmer.  Cover and allow to cook until the kale has wilted (about 10 minutes). 

Serves 2-3

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