The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 17, 2009
Delicious and super easy! I made a few changes based on what I had in the house. I used red kidney beans instead of white, and I used chicken stock. I used fresh tomato, and parsley. I also added chard and celery, and used a few kinds of potatoes. I belong to a CSA and this soup was a great way to use up a lot of the veggies I had. This soup is perfect with a hunk of crusty bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 11, 2009
This was a great recipe and I will definitely make it again! I love that it makes so much as we now have food for a few more dinners. I changed a few things in the recipe. I substituted the water and vegetable bouillon for chicken stock and added turkey sausage. I didn't have diced tomatoes so I used two fresh tomatoes and I didn't have Italian seasoning so I just threw in some thyme, basil and oregano plus I used some frozen parsley as I didn't have the dry stuff.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 28, 2009
So Delicious and very simple ingredients. My husband and I loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 8, 2009
I used 4 cups homemade broth instead of water and bullion cubes. I also added fresh basil from the garden. Very yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 3, 2009
I was amazed that I could make something so good! Omitted the oil altogether and sauteed in cooking spray so it was virtually fat free, and still delicious! I will be making again (as soon as I eat my way through the stockpile that has taken over my freezer).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 31, 2009
This is sooo delicious and healthy!! I used a little more kale. I think this recipe would be even better with chickpeas instead of white beans.
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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA
Living In: Dekalb, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 5, 2009
Holy moly. I was looking for a recipe to use up some kale I had and am so glad I chose this one! It was even better the second day. I didn't have regular diced tomatoes and used fire-roasted diced instead, and the heat was nice. Also didn't have cannellinis and substituted black-eyed peas. I'm making it again tonight, this time with a nice fresh tomato and pink beans. Thank you!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 27, 2009
Pretty good, but as is I think the broth needs more body. Next time I will thicken it with some flour or cornstarch. It took my potatoes WAY longer to cook than 25 minutes. Also, I had some beet greens I had to cook, so I added those in with the kale, mostly for some extra color.
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mkb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 15, 2009
Just made this soup... I can tell already I wish I had use a little tomato paste to spice it up. I also just used regular potoatoes. It's good! I like it, wonder if any of my people will eat it. ;)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 19, 2009
Everyone loved it, a little strong in flavor while I am pregnant.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: May 9, 2009
Maybe this needs the MSG-laced broth (I used some without), or maybe Italian seasoning varies from brand to brand, but we thought this was just okay. It needed more tang, or some acidic ingredient like lemon. I tried lemon pepper (good) and shredded fresh parmesan (great). This does have promise -- I love the ingredients, so I am going going to try again with tweaks.
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Photo by joy-of-jesus-smileymom
Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 4, 2009
I really enjoyed this soup very much. Minor adjustments I made were: #1: 2 cans of petite diced tomatoes. (I felt the soup needed additional color.) #2: I did not have Italian Seasoning so I used a mix of Oregano and Basil. Other than that I made the recipe as written. I did serve with grated parmesan cheese, which was a nice touch. I will make a few changes next time: I will use less potatoes and add one more can of beans. I will cook the soup longer, but will not put the beans in until the last 10 minutes. The kale was not as soft as I would have liked it. In spite of my recommended changes, I still consider this a 5 star soup. It was delicious and healthy. If possible, make this soup the day before. As good as it is the first day, it is even better after the flavors have blended. Wonderful, wonderful soup!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 3, 2009
This soup is so delicious. I made this recipe for my son's preschool class and most of the kids wanted seconds and some wanted thirds. It was such a big hit that around 5 or 6 moms called me to tell me that their child came home talking about the soup and so they wanted the recipe. The moms could not believe how much their kids loved such a healthy soup!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 27, 2009
I admit I am a kale addict. I especially love the smooth leaf although it is not as available as the curly leaf. Having said that I loved the recipe.
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Home Town: Memphis, Tennessee, USA
Living In: Hershey, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 23, 2009
Um, yum! This soups an amazingly rich flavor! I *forgot* to add the beans (lol), but it still tasted great. I was scared by the amount of kale (a lot) and water (just enough for cover) at first, but it did wonders to not thin out the flavor. I chose to be heavy handed on the seasoning and used "Tuscan Blend" - a bread dipper mix from Oil and Vinegar. It was *awesome*. Even my three and 1 1/2 year old liked it and I really thought they'd think it was disgusting! For some other additions, I added a pound of baby bella mushrooms and sauteed that at the beginning. I used grape tomatoes instead of the diced tomatoes to add a little bit of sweetness into the mix. I didn't slice them or anything. I wanted the tomato juice to stay in tact within their skins. One last thing, I admit I un-vegetarianed it by added chicken base instead of vegetable bouillons!
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Photo by Faeli H

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 22, 2009
I made it with kidney beans because those were the only ones I had on hand, and I think the substitution worked well. So good I ate the huge pot of soup by myself in two days.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 22, 2009
This is sooooooo good.
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Photo by EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 17, 2009
Good as is; fantastic with 1 1/2 t chili powder blend from Spice Hunters (a mix of chili powder, onion powder, garlic, cocoa, oregano, red pepper, cumin, cinnamon, and cloves). I made this with chicken broth instead of vegetable buillion and yukon golds instead of white potatoes (skin left on) because that's what I had on hand. Cooked up in about 15-20 mins. I never thought I liked kale until I tried this soup. Thanks so much for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 14, 2009
Easy, cheap and massive! I made this last night and had to transfer from a large pot to my largest soup pot, by the time I added the cannelini beans. Lesson 1, use a huge pot! My husband is NOT a kale fan, but he loved this and even packed a large bowl for his lunch today. Changes I made: 1. I don't use MSG, so instead of Knorr bouillon + water, I used 8 c. of veggie broth (can use homemade or a good, cheap version like Trader Joe's). I generously added Trocomare (organic leek/celery) salt as well as sea salt to help with flavor. 2. I didn't peel the potatoes before cubing and they were delicious. Changes I'll make next time: 1. Add a bay leaf; 2. Half the dried parsley from 2 Tbsp down to 1 Tbsp. A wonderful soup recipe and an easy way to eat the superfood kale!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 24, 2009
This was the best soup!!!! Five stars without a doubt! i don't like italian seasoning, so I didn't add it I love kale so i added more than the recipe requires. Everything else was pretty amazing.
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