Kale and Bean Soup

Wallicia Smith


The Tennessean Newspaper did an interview on me and this is one of the recipes I cooked that was featured in last Wed. paper. I will post the other 2 recipes soon.
I never liked greens of any kind because of the way people cook them to death in the South with greese swimming in it. This recipe was given to me by a girlfriend. Kale is a cancer fighter rich in antioxidents. I'm so glad I discovered this vegetable that a lot of people don't know about. I just want food that's healthy and tasty and this soup fits the bill.


★★★★★ 1 vote

six people
1 Hr
Stove Top


Add to Grocery List

  • ·
    1 can of navy or cannellini beans
  • ·
    1 bunch of kale any variety
  • ·
    1 cup parmesan cheese
  • ·
    2 garlic cloves minced
  • ·
    32 oz chicken broth
  • ·
    extra virgin olive oil
  • ·
    sea salt and cracked pepper

How to Make Kale and Bean Soup


  1. Wash the kale and cut into bite-size pieces. In a large stock pot or Dutch oven, pour enough olive oil to coat the pot ( a couple of tbsps). Saute the chopped garlic on medium heat in the oil. Don't let the garlic turn brown. Add the Kale and add another tablespoon of oil if needed. The Kale will wilt down. Turn the heat up to medium high. Add the chicken broth and let the Kale cook 15 minutes or to desired tenderness.Add additional water or broth if needed being careful not to overcook the kale and deplete it of it's nutrients. Stir in the beans and turn the temperature down to medium. Add the parmesean cheese and heat through. Season to taste before serving with salt and pepper.

Printable Recipe Card

About Kale and Bean Soup

Course/Dish: Bean Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Fat
Other Tags: Quick & Easy, Healthy

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