Kale and White Bean Soup

Kale and White Bean Soup

Here is a hearty, healthy soup we’re sure you’ll want to add to your permanent collection. If time is not an issue, start with our homemade vegetable broth recipe for that extra special touch. Otherwise, commercially prepared vegetable broth will work just as well. If you choose to use all water as the base, you might want to spruce up the flavor with some extra seasonings.

Kale and White Bean Soup
Serves 4 to 5

1 lb. kale*, trimmed and thoroughly washed
2 Tbsp. olive oil
1 medium onion, coarsely chopped
2 carrots, peeled and cut into a small dice

1 Tbsp. fresh rosemary, chopped, (or 1 tsp. crushed, dried rosemary)
1 tsp. dried oregano, crushed
2- 15 oz. cans white beans, drained and rinsed (use any white bean such as navy or cannellini)
4 cups of vegetable broth
2 cups water
Salt and pepper to taste

*Note: Spinach or Swiss Chard can be substituted for the kale.


1. Thoroughly wash kale to remove any dirt or grit. Remove stems and thick veins. Tear or cut leaves into ½ inch pieces.
2. In a large pot, heat the oil over medium-high heat. Add onion and carrots, rosemary and oregano; cook until softened, about 5 to 7 minutes.
3. Add half of the beans to the pot; mash them with a fork (this will help thicken the soup).
4. Add broth and water; bring to a boil. Add kale, the rest of the beans, salt and pepper. Cover with lid slightly tilted, reduce heat, and simmer until kale is tender, about 25 to 30 minutes. Adjust seasonings if necessary.
5. Serving suggestions: Drizzle a little extra olive oil after ladling the soup. Serve with toasted slices of a hearty bread, sprinkled with Parmesan cheese, if desired.

View Comments

  • The only thing I would do differently next time is take the advice of several of the reviewers and mash up some of the beans to give it a heartier consistency. Other than that, really enjoying the soup!

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

3 weeks ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

3 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

3 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

5 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

9 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

10 months ago

This website uses cookies. find out more.