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Kale and Bean Soup

Kale and Bean Soup

6+ servings

adapted from


1  T. olive or canola oil

6-8 garlic cloves (crushed or minced)

1  large onion, chopped

4  cups kale, chopped if fresh (1 bunch is plenty). You can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans) (I use fresh)

4  cups chicken broth or vegetable broth

2 (15-1/2 oz.) cans white beans

1 (15 ounce) can diced tomatoes or 1 cup chopped fresh tomatoes (I use canned)

1 t. dried thyme

1 t. dried rosemary

salt and pepper to taste

1 cup of chopped parsley


This is a great meatless soup, but you can also add sausage, chicken or stew beef (cook the meat first).


  1. In a large pot, heat olive oil, then add garlic and onion.
  2. Sauté these ingredients until soft.
  3. Add kale and sauté until wilted.
  4. Measure off 3 cups of broth and 2 cups of beans and add to the sautéed vegetables, along with the tomatoes, herbs, salt, and pepper.  (See step 6 for what you do with the rest of the broth and beans.)  (Not reading ahead to step 8, I added the parsley here.  Next time I'll leave a little out for a garnish at the end, but will still cook most of it.)
  5. Simmer 5 to 10 minutes.
  6. Using a blender or food processor, mix the remaining beans and broth until smooth.  Mix into the soup (makes it thicker).  Add the cooked meat, if you're using it.
  7. Simmer for 15 to 20 minutes.
  8. Serve it up in bowls and dress with parsley.
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