Reviewed: Oct. 24, 2008

I wasn't too crazy about this but it was a great healthy and very filling soup. I'm not that fond of kale but it was easy to make an had lots of flavor. If you like kale, this recipe is for you! If you don't it is still pretty good. I would suggest using a larger white bean and not navy beans, they were too small and they kinda lost their shape in my soup.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2008

This was very easy to make and so tasty. My husband doesn't like kale and he loved it. The tomatoes were a very nice touch. I added carrots and celery just for more veggies and simmered the soup a little longer than called for so the kale would be more tender. This is definitely a keeper and will be regular in my family. Thank you for sharing!

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TYNHEIDS

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 16, 2008

Absolutely wonderful soup! I used fresh chicken stock though and rather than lug out the food processor, I simply mashed the canned beans with a potato masher (sure saves on clean-up). Will keep this recipe for another time! YUM!

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Snowflake

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Oct. 15, 2008

I just made this recipe and it was great! I used canned tomatoes because the "fresh" tomatoes at the store didn't look so fresh. I also used Herbes de Provence because I was out of Italian seasoning, and I threw in carrots because I read other reviews and it seemed like a good idea. Those were my initial changes, but when I gave the soup a taste, it needed something. After some thought, I poured in what I estimate to be 2-3 tablespoons of lemon juice and voila! Success! I also added a bit of garlic salt, but I think I only had to do that because I used a low sodium veggie broth (small note: Imagine organic veggie broth is a favorite of mine, but I'm not a fan of the low sodium version - it's less flavorful all around). I cooked the soup longer because the toughness of kale bugs me a little and I wanted it to be good and tender. In the end, what my fiance and I wound up eating was absolutely wonderful. We might do it in a crockpot next time - which will be soon!

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amy-amanda

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 14, 2008

It must be fall. I'm seeking out soup recipes and this is a must! Great use of kale. Freezes very well! Thank you.

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Violetzee

Cooking Level: Intermediate

Home Town: Barrie, Ontario, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Oct. 5, 2008

Okay, I've made a lot of soup recipes from this site, as well as kale recipes too. I think this one can easily top them in both categories. I had fresh onions, kale, and parsley from my mom's garden so I decided to whip it up. I halved the recipe but kept the broth the same. It was the easiest, simplest and healthiest soup I've ever had! The kale tasted amazing!!!! It wasn't tough or rubbery. The only thing I did was to cook it for longer (about 1.5 hours on low). I like my soups to be cooked slow and simmering. Will keep making over and over.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 21, 2008

Looking for a use of Kale, found this recipe quite good. I used canned tomatoes for simplicity and added cayenne pepper & garlic salt for added flavor. Also used 1 can Great Northern beans for soup base and used 1 can vegetarian beans & 1 cup broth blended to thicken soup. Still looking for more zest or flavor, I then added 1 can of Hot Chili Beans. Good recipe!

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ForeverTERESA

Cooking Level: Intermediate

Home Town: Indian Rocks Beach, Florida, USA

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Reviewed: Sep. 16, 2008

Great recipe. I usually add carrots, potatoes and elbow pasta.

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Kate

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Reviewed: Sep. 8, 2008

This is a good recipe, but I would use a little less broth and more water, such as three cups broth and one water-- like another reviewer stated. I threw in some whole wheat pasta and romano cheese.

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SPEARL20

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2008

Super easy and packed with flavor---a real hit!

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Sandy

Cooking Level: Expert

Living In: Grand Junction, Colorado, USA

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Reviewed: Sep. 6, 2008

This was wonderful! I'm suffering from a headcold and my husband generously dug into this week's CSA bag when I found this recipe. He whipped up this soup and my generally veggie-hating kids gobbled it up. He had a third helping. The wonderful flavors and aromas even dented my clogged head. Wonderful recipe! A definite keeper!

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ALLEGHATOR

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Reviewed: Sep. 6, 2008

This is Delicious. The second time I omitted tomatoes, Italian seasoning, & Parsley and added smoked sausage and diced potato. Very good also.

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Tom J Hunting for Recipes

Cooking Level: Beginning

Home Town: La Rochelle, Poitou-Charentes, France

Living In: Elizabethtown, Kentucky, USA

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Reviewed: Aug. 24, 2008

Good soup. I have a soup fascination as it is, but this one is good for you too. I used tomato sauce and some leftover marinara sauce from the Italian resturant instead of the tomatoes. Pretty good too for the certain national diet program I am on , not too many points:)

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CGUEST29

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2008

It was only ok the first day, but it improved a lot with time, as the flavors blended. It's a great way to use kale though, and so healthy!

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Jennifer

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Reviewed: Aug. 16, 2008

Delicious!

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Shun

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Reviewed: Aug. 1, 2008

I love this soup. It is so healthy and flavorful. Kale might discourage some from making this, but I assure you that you'll be glad if you do. Kale is a popular staple at local farmer's markets here in Seattle. It is full of fiber and nutrients. I top this soup with parmesan cheese and sometimes add an extra can of mashed canellini beans for extra creaminess. Thanks for a great recipe!

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devolution587

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 22, 2008

This soup is fabulous and I make a new batch at least 2 or 3 times a month. Even the meat-and-potatoes boyfriend finds this supremely satisfying when served with some savory muffins. Even though we're garlic lovers, I cut the amount of garlic in half and added 3 or 4 sliced carrots. I use a can of diced tomatoes instead of the romas, and as another reviewer suggested, Herbes de Provence instead of Italian seasoning -- gives it a very sophisticated flavor. Sublime!

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VEDAWOO

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Jul. 22, 2008

What? Only 5 stars possible? I made this a while back, but I'm having the last of my frozen leftovers tonight. This is AWESOME! It's quick and easy and so tasty and filling! I made it at the height of a nationwide tomato recall, so I used a can of diced tomatoes...spectacular! Due to my mood that day, and the availability of hot smoked sausage in my freezer, I added about 1/3 lb of it thinly sliced before I sauteed the onion. I also added three thinly sliced carrots, just because I am a carrot addict and you can't have too many veggies. I hate when people completely change a recipe, but those were the only changes I made and I can tell that it would have been great without them. The only downside to my batch of soup was NOT due to the recipe, but due to my laziness when it came to chopping the kale. I left it too big to be spoon friendly. Just letting others know this so they will chop their kale well. Yummy, yummy, yummy, and thank you for this recipe! LOVE IT!

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mimosa

Cooking Level: Intermediate

Living In: Texarkana, Texas, USA

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Reviewed: Jul. 11, 2008

I made this with only one can of beans and two tomatoes (everything else as written). The whole family loved it and my husband was surprised that there was no meat. I'm very happy to have another good recipe with kale.

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