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Bean & Kale Soup


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Rate this recipe 4.4/5 (23 Votes)


  • 4 T. olive or canola oil
  • 8 large garlic cloves, minced
  • 1 medium onion, chopped
  • 4-5 C. chopped raw kale (stems & middle vein removed)
  • 4 C. chicken or vegetable broth
  • 3 C. water
  • 1/3 C. ketchup
  • 1 quart (4 cups) stewed or diced tomatoes
  • 2 T. dried Italian herb seasoning
  • Salt & pepper to taste
  • 2/3 C. chopped fresh parsley (1/2 C. dried parsley)
  • 3 15-oz. white navy or cannellini beans, undrained
  • Shredded Parmensan cheese (optional)


Preparation time 20mins
Cooking time 45mins


Step 1

In a large pot, heat olive oil; saute garlic & onion until soft. Add chopped kale, saute until wilted. Add broth, water, ketchup, tomatoes, herbs, salt/pepper & parsley. Simmer 15 minutes. Add beans and heat through.

Top with shredded Parmesan cheese if desired.


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