Kale and White Bean Soup

4 years ago

For the love of all things warm and in a bowl, I have another soup for you today. When I need to throw together a meal in a pot, this is my go-to soup and if I’m on my game, I’ll have half the ingredients already sitting around my house. If my cupboard is well stocked I’ll have several large cans of tomatoes (diced, crushed, whole plum, whatever) alongside white beans and broth. The kale seems to come into my life in a constant flow whether its via my CSA or my good intentions at the store. More often than not it ends up wilting in my fridge but here’s a way to save it from that fate.

Did you know you can keep grated parmesan in the freezer? Because its finely grated you can pull a bag of it out the freezer, spoon a little on the hot soup and it will melt nicely.

  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 bunch of kale leaves, stems removed and chopped
  • 4 cloves garlic minced
  • (2) 28 oz cans diced tomatoes
  • 4 cups chicken stock/vegetable stock
  • (1) 15 oz can canellini beans, drained and rinsed
  • 1 tsp dried rosemary, chopped
  • 1 tsp dried basil
  • optional-parmesan for topping

Heat the oil over medium heat in a large saucepan. Add the onion and sauté for 3 minutes. Add the garlic, reduce the heat to low and sauté for another 7 minutes stirring often. Add kale and cook for 1 minute. Add the tomatoes, stock, and beans. Bring to a boil then immediately lower to simmer. Add basil and rosemary. Simmer uncovered for 30 minutes stirring occasionally.


Ladle into bowls and top with grated parmesan.

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