My Healthy White Bean & Kale Soup

Norma DeRemer


Remember years ago when bagged spinach was yanked from supermarkets. So I went to the next mericle green (kale).Found out that this veggie is loaded with calcium, fiber and reserch shows it can help protect against certain cancers. I never knew that.Well since then,spinach is back on the shelves again.So I tested this soup by using spinach one time and kale the next. Both are very good.Woody and I made a batch during the cold season.Really warmed us up. Hope you all try it and like it.


★★★★★ 1 vote



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1 Tbsp
light virgin oil
1/2 medium
yellow onion, cut into slices
garlic cloves, roughly chopped
(15.5 ounce) can of white beans, drained and rinsed
1/2 tsp
rouphly chopped fresh rosemary
bay leat
4 c
low fat, low sodium chicken broth
5 c
roughly chopped kale
salt and pepper to taste
1/2 c
grated parmigiano reggiano cheese

How to Make My Healthy White Bean & Kale Soup


  • 1Heat the olive oil in a medium pot over medium high heat.
  • 2When hot, add the onion and saute for 3 minutes, then add the garlic and continue to cook for another 2 minutes or until the onions are soft and the garlic is browned (watch not to burn garlic)
  • 3Add the beans, rosemary, bay leaf and chicken broth.
  • 4Cover and bring to a boil. Turn down the heat and allow the soup to simmer for 5 minutes.
  • 5Add the kale to the pot and cover and cook for about 2 minutes.
  • 6Remove the bay leaf from the soup and season with salt and pepper to taste.
  • 7Remove from stove and serve the soup with a sprinkle of grated cheese over each bowl.

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About My Healthy White Bean & Kale Soup

Course/Dish: Vegetable Soup
Other Tag: Healthy

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