Kale and Bean Soup

User Submitted

Soups, Stews, Chowders Recipes

Yield: 6 servings

This recipe comes from a family collection.

• 1 tablespoon of olive or canola oil
• 6 to 8 cloves of garlic (crushed or minced)
• 1 large onion, chopped
• 4 cups fresh chopped kale (or 2 to 3 packages frozen)
• 3 cups, plus 1 cup chicken or vegetable broth
• 2 15-ounce cans white beans
• 1 large can stewed tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• salt and pepper to taste
• Garnish: 1 cup chopped parsley

In a large pot, heat olive oil then add garlic and onion. Saute until soft. Add kale and saute until wilted. Add 3 cups broth, 1 can beans, tomatoes, herbs, salt, and pepper. Simmer 5 to 10 minutes.

In a blender mix the remaining broth and beans until smooth. This will act as a thickener. Add to soup. Simmer for 15 to 20 minutes.

Serve in bowls and garnish with parsley.

Find Similar Recipes

• By Category
  • Soups, Stews, Chowders Recipes
• By Course
  • Soup Recipes