Reviewed: Dec. 11, 2006

This recipe is fantastic. I use 2 types of beans for variation and some color. I also added a 6 oz. package of spinach .( Make sure you drain the spinach well or it can overpower the flavor of the soup)It is loaded with vitamins. My wife calls it "Resturant Quality". Will make again and again.

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stickmodee

Cooking Level: Intermediate

Home Town: Homestead, Pennsylvania, USA

Living In: Natrona Heights, Pennsylvania, USA

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Reviewed: Dec. 4, 2006

This was my first experience with kale, and it was great. I added to the recipe chopped carrots and celery with onions and garlic; left out 1 c. of broth; extra spices; and threw in some turkey kielbasa. It was delicious. I think it may have been a little boring for me without the extras though.

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KikiD

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Reviewed: Nov. 11, 2006

This was very good as written, although I did not blenderize the second can of beans as described. The recipe is even better when you add 1/2 pound of sliced keilbasa sausage (low fat is fine), sauteed and tossed on top of the soup before serving. Another good addition is a cup of heavy cream stirred in just before serving.

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chrisdwilliams

Cooking Level: Expert

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Reviewed: Nov. 6, 2006

Different but very good!

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Oct. 18, 2006

I tried this recipe because I was looking for different uses of kale. This hearty soup did not disappoint. I made the recipe exactly, and it was very tasty. For my personal preference, I simmered the soup a lot longer (about 15 minutes with the lid off to concentrate the flavor, and then about 20 minutes with the lid on) because even with the tough ribs removed, the kale took a while to become tender. Additionally, I always cook any soups and pasta sauces ahead of time so the flavors can develop overnight. It truly makes a big difference, and it's a nice to treat to have lunch or dinner made in advance! Thanks for the great recipe.

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Tinaki

Cooking Level: Intermediate

Home Town: Irvine, California, USA

Living In: Tampa, Florida, USA

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Reviewed: Oct. 10, 2006

I make a version of this soup often. For those that don't like kale, spinach is also very tasty, and so far is my favorite green. I've tried escarole as well but don't really care for it's bitter taste. Also, I generally just add the beans and broth as they are; after wilting the kale I add the beans and broth, bring to a boil and then reduce to a simmer for about 20-30 minutes. Just as great!

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CandyC

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Reviewed: Oct. 3, 2006

I have made this soup a few times now. And I LOVE IT! For some of you that need your meat. The last time I made the soup I added some cooked ground turkey to the bottom of the bowl.

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simply

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Reviewed: Sep. 8, 2006

Oh yeah...loved this! I was a little doubtful while it was going together, but it magically came together in the end. A couple more great recipes like this one and I'll become a vegetarian for sure!!

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MAGOO00

Cooking Level: Expert

Home Town: Marion, Ohio, USA

Living In: Bedford, Texas, USA

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Reviewed: Aug. 31, 2006

Extremely tasty and wonderfully easy to prepare!

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LABOUGIE

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Reviewed: Aug. 23, 2006

this was a good soup with interesting flavor-very unique. Next time, I would add something else-maybe some carrots and celery

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mvaeth

Home Town: Satellite Beach, Florida, USA

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Reviewed: Aug. 6, 2006

This is really great. The first time I made it I used collard greens instead of kale because they looked so good at the farmer's market and my boyfriend gobbled it up, despite the fact he normally won't eat things with beans or tomatoes in them. The second time I added a pinch of cayenne pepper and a blend of collards, turnip greens, spinach and musard greens. YUM! It also freezes really well.

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killerbroccoli

Cooking Level: Expert

Home Town: Corte Madera, California, USA

Living In: San Rafael, California, USA

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Reviewed: Aug. 3, 2006

AWESOME.

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rosie

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Reviewed: Jun. 29, 2006

Very good, even better the next day after the flavors had more time to marinate. I initially did not add salt after reading comments about the saltiness of kale, but ended up sprinkling a dash on every bowl. Thanks for a great, easy recipe!

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Erin Durst

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 2, 2006

This soup was YUMMY!!!! My super picky husband actually fought me for the leftovers. I only changed it a small bit. I put two cans of beans and added a few cut up carrots. Also, I substituted Herbs de Provence (with an extra pinch of rosemary) for italian season... its sounds subtle but makes a world of difference. Also I didn't put quite as much garlic. Really good with cornbread.

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hsyousef

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

Living In: San Francisco, California, USA

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Reviewed: Apr. 5, 2006

Everyone in my family SURPRISINGLY loved this! I liked it... it was pretty good. Didn't look too appetizing but great flavour!

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Mar. 17, 2006

Delicious even without the parsley.

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Jeanine A.

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Reviewed: Mar. 1, 2006

Wow, I don't know where the flavor came from, but for such a simple recipe with low-impact ingredients, it all came together perfectly. I will make again and again for a delicious and healthy lunch!

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 28, 2006

This is yummy. Kidney beans definitely work if you need a replacement. I use a can of diced tomatoes when tomatoes aren't their freshest. A little parmesan cheese sprinkled over the top makes for good presentation. I freeze excess and it tastes just as good when reheated.

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MARIM

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Reviewed: Feb. 10, 2006

SO good. I can't cook at all but now everyone thinks I can, after this soup! I didn't have a blender so I added hummus instead of the bean/broth mixture, and it was great. I also tried using 2 types of kale and it was even better.

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JillCB14

Cooking Level: Beginning

Home Town: Camarillo, California, USA

Living In: Santa Monica, California, USA

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Reviewed: Jan. 24, 2006

LOVE IT!!! This is so healthy, low fat and delicious. I recently bought a high quality pressure cooker and don't know how I survived without it. I cooked the onions and garlic first and then added the spices and veggies. I used imagine vegetable broth which is an excellent broth. Then I cooked it in the pressure cooker for 10 min and so the kale is really soft and all the flavors infused through the soup. I have never blended beans for soup before and gave that a try and really felt it added something to the soup. I think it makes it more substantial. I also added a tbsp of fresh lemon juice at the end. My vegetarian daughter is thrilled with this and so am I.

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bitch'n kitchen

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Bean Soup With Kale

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