Sunday, April 13, 2014

WF's White Bean & Kale Soup

Spring soups are some of my favorite.  Light and flavorful.  Delicious broth and add-ins.  You can create any number of great soups with the simplest ingredients and the proper spices.  This would was a total "chance" soup -- it is inspired by a soup I tasted at Whole Foods...I took the ingredient list home and just went from there.

Thankfully, it turned out great!  Add some rosemary bread and a side salad and you have yourself a wonderful springtime dinner!  This freezes beautifully and makes a great lunch, too!

White Bean & Kale Soup
serves 6
  • 1 onion, chopped
  • 1 TBLS minced garlic
  • 2 cups chopped carrots
  • 1 cups chopped celery
  • 8 cups water/broth mixture (I use half and half)
  • 1 can diced tomatoes, with juice
  • 1 can white beans, rinsed and drained
  • 1 tsp sage
  • 1 tsp smoked paprika
  • 1 TBLS rosemary
  • 1 TBLS lemon juice
  • 2 cups packed chopped kale
-- Saute onion, garlic, carrots, and celery until soft. About 7 minutes.
-- Add liquid, tomatoes, beans, and spices.  Bring to a boil, reduce heat, cover and simmer 10 -15 minutes.
-- Add kale and lemon juice and stir until wilted
-- Season with salt and pepper to taste.


  1. I tried this soup and really liked it. It was my first time ever having kale that I know of. (I'm afraid of new veggies, but I'm trying to branch out.)
    I used great northern beans because that's what I had and I also didn't see any cans of beans in the store that were called "white beans." I saw white chili beans in chili sauce and white kidney beans. What kind of white beans are meant to be in this soup? I'm new to beans, so excuse me for not knowing what white beans are! :-)

    1. Good question on the white beans. It's a general "bean term" to mean any bean of a white variety: white kidney, great northern, even garbanzo, so you were good to go with great northern (my personal preference). glad you liked it, it one of our favorites!