Kale and White Bean Soup


I am always excited by a new recipe that uses kale.  After all, kale is the new beef, right?  Laughing  Kale, in case you don’t know, has a perfect nutrient density score.  Although it can be a bitter, tough leaf, if it’s prepared well, it has a delicious taste.  Massaged kale salad, for example, is divine.  This soup preparation is full of wonderful vegetables, beans for protein, and the pinch of pepper flakes gives it just a tiny kick.

I use homemade broth powder to make the broth for this soup and it lends fabulous flavor.  My husband ate two huge bowls of this soup!

5.0 from 1 reviews
Kale and White Bean Soup
A hearty, delicious soup full of vegetables and flavor!
Recipe type: Soup
Cuisine: American
  • 2 cups chopped onions
  • 1 carrot, cut into coins
  • 2 cloves minced garlic
  • 4 cups vegetable broth
  • 3 cups kale  (stemmed and cut into small pieces)
  • 2 Yukon gold potatoes, cut into cubes (unpeeled)
  • 1 turnip, peeled and diced (optional)
  • ⅛ tsp red pepper flakes
  • 1 can white or cannelini beans, rinsed and drained
  • Generous dash of pepper
  1. In small Dutch oven, sauté onion, carrot, and garlic until onion is translucent.
  2. Add broth, kale, potato, turnip, and pepper flakes. Bring soup to a boil. Reduce heat and simmer 20 min until kale is tender.
  3. Add beans and simmer until heated through.

One Response to “Kale and White Bean Soup”

  1. Jack says:

    This looks really good. I’m going to try it.

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