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Hearty Kale, Bean, and Zucchini Soup


Yield: 8 to 10 servings

This recipe for Hearty Kale, Bean, and Zucchini Soup is nice change from ordinary soups and stews and a real crowd pleaser.


  • 1 package (1 pound) dried beans for soup
  • 2 onions, chopped
  • 1 teaspoon minced garlic
  • 8 cups chicken, beef, ham, or vegetable stock
  • 1 cup tomato sauce or stewed tomatoes
  • 3 cups kale leaves, washed, stemmed, and sliced into 1/2-inch pieces
  • 1 zucchini, quartered and sliced
  • 3 tablespoons coarsely chopped cilantro
  • salt and freshly ground black pepper


Rinse the beans and soak in water to cover for several hours or overnight. Drain, rinse again, and put into a soup kettle. Add the onions, garlic, and stock. Bring to a boil, reduce the heat, and simmer for 1-1/2 hours, or until the beans are cooked through but still retain some texture. Add the tomato sauce, kale, and zucchini. Bring to a boil and cook, stirring constantly, for 2 to 3 minutes, depending on how much texture you like. Add the cilantro. Taste, and season with salt and pepper.

Additional Notes:

Variation: Add 1/4 pound sliced, cooked kielbasa or other smoked sausage before serving.

Updated Thursday, May 8th, 2003
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One Response to Hearty Kale, Bean, and Zucchini Soup

  1. Anonymous March 21, 2004 at 4:14 pm #

    What a refreshing change from ordinary soups. This was a real crowd-pleaser.

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