Kale and White Bean Soup Recipe


Nutrition

Cal/Serving: 568
Daily Value: 28%
Servings: 6

High-Fiber, Low-Fat
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat5g8%
Saturated1g5%
Carbs98g33%
Fiber23g94%
Sugars5g0%
Protein38g76%
Cholesterol2mg1%
Sodium543mg23%
Calcium456mg46%
Magnesium302mg76%
Potassium3000mg86%
Iron16mg91%
Zinc6mg38%
Vitamin A11627IU233%
Vitamin C93mg154%
Thiamin (B1)1mg48%
Riboflavin (B2)0mg22%
Niacin (B3)3mg14%
Vitamin B61mg36%
Folic Acid (B9)580µg145%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K627µg784%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Kale and White Bean Soup
Jane Bruce

I have a newfound love for kale. These days, I'm baking it into chips, adding it to pasta dishes, and even eating it in salads. But this was my first attempt at a kale soup — and it's delicious! The broth is simple and comforting, the kale is packed with nutrients, and the white beans add a richness and heartiness to the soup. Serve it with a piece of toasted bread and you have a perfect winter meal.

Click here to see The Best Kale Recipes You've Ever Tried. 

2.766665
Ratings60

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 medium yellow onion, chopped
  • Two 15-ounce cans cannellini beans, drained and rinsed
  • 2 cups chicken stock
  • 4 cups water
  • 1 Parmesan rind
  • 1 pound kale, stems and veins removed, chopped into 1/2-inch strips
  • Salt and freshly ground black pepper, to taste
  • Bread, toasted
  • Parmesan cheese, grated

DIRECTIONS

In a large pot, heat the olive oil. Add the garlic and onion and cook until onion is softened, about 5 minutes. 

Mash about ½ of the beans with a fork and add to the onions and garlic. Stir to combine. Add the chicken stock, water, and Parmesan rind and bring to a boil. 

Once boiling, add the rest of the beans, the chopped kale, and season with salt and pepper, to taste. (The Parmesan and chicken stock have plenty of salt in them already, so be careful not to add too much extra salt.)

Reduce the heat to a simmer, partially covered, until the kale is tender, approximately 20 minutes. 

Sprinkle grated Parmesan on toasted bread. Ladle soup into bowls and serve with the toast. 

Recipe Details

Servings: 6

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human