White Bean and Kale Soup

A simple, yet incredibly nourishing quick meal that I'm convinced plays a part in me not suffering from that pesky flu I used to get every winter.  Packed with nutrient dense kale, fiber filled beans and tasty roasted tomatoes, this soup is quick, economical and freezes well. 



  • 1 large yellow onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 2-4  garlic cloves (depending on taste), roughly chopped
  • 4 cups vegetable broth
  • 4 cups kale, de-stemmed and roughly chopped
  • 1 (14 ounces) can diced tomatoes, Fire Roasted, no salt added
  • 1 (28 ounces) large can cannellini beans, drained and rinsed, no salt added
  • Salt/pepper to taste


In a large saucepan, heat up a few tablespoons of broth and begin to sauté the onion, carrots and celery for about 4 minutes, or until the mixture begins to sweat down.  Add in the garlic and continue to cook for another two minutes.  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). 

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