Bean Soup With Kale Recipe
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Bean Soup With Kale

By: USA WEEKEND columnist Jean Carper  
"Each serving supplies 7mg of lutein, a healthy dose for the day."

Rating: This weblink has been rated 246 times with an average star rating of 4.6 Read Reviews (201)

Rate/Review | 3,460 people have saved this

 

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 tablespoon olive oil or canola oil
  • 8 large garlic cloves, crushed or minced
  • 1 medium yellow onion, chopped
  • 4 cups chopped raw kale
  • 4 cups low-fat, low-sodium chicken or vegetable broth
  • 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
  • 4 plum tomatoes, chopped
  • 2 teaspoons dried Italian herb seasoning
  • Salt and pepper to taste
  • 1 cup chopped parsley

Directions

  1. In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Footnotes

  • For more information from Jean Carper, go to www.Jeancarper.com.
  • Find more recipes, hints and tips from USA WEEKEND.
  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 188 | Total Fat: 2.5g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2006 by Tinaki 
I tried this recipe because I was looking for different uses of kale. This hearty soup did... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2009 by bitch'n kitchen 
LOVE IT!!! This is so healthy, low fat and delicious. I recently bought a high quality... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2006 by killerbroccoli 
This is really great. The first time I made it I used collard greens instead of kale because... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2006 by MARIM 
This is yummy. Kidney beans definitely work if you need a replacement. I use a can of diced... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2007 by RHARRIS524 
It was quite good! I served it over brown rice instead of as soup. The only change was that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2006 by hsyousef 
This soup was YUMMY!!!! My super picky husband actually fought me for the leftovers. I only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2005 by missyoulikegravy 
Very tasty. I would only use 3 cups stock and 1 cup water if am to make it again. As you use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2005 by ASTRID 
This soup is very healthy and tastes so great.My husband just loved it.The flavors mingle... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2005 by JTIF 
wonderful recipe. I used Kidney beans, due to the shortage of other kinds. Great chicken soup.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2005 by ZANNAH17 
So good!!! Very healthy soup & suprisingly flavorful! I wanted to try kale, but was a bit... MORE

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