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Bean Soup With Kale

"Each serving supplies 7mg of lutein, a healthy dose for the day."
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servings 182 cals
Original recipe yields 8 servings


  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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.


  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

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Read all reviews 692
  1. 922 Ratings

Most helpful positive review

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 simm...

Most helpful critical review

Flavor was good, but the kale needed to be chopped smaller than I chopped it (I just roughly chopped). The contrast between the pieces of somewhat chewy kale and the more delicate broth was too...

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Least positive

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 simm...

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 ...

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 a...

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 norma...

It was quite good! I served it over brown rice instead of as soup. The only change was that I used canned tomatoes because that is what I had. One word of advice, chop the kale pretty small b...

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 substitute...

Very tasty. I would only use 3 cups stock and 1 cup water if am to make it again. As you use the liquid from the beans the soup does not need added salt. I did add chilli flakes as another user ...

This was really a good surprise. So easy to prepare and tasting. I only had one jar of cannellini beans so I pureed that with the broth and for the other can I used garbanzo.

So good!!! Very healthy soup & suprisingly flavorful! I wanted to try kale, but was a bit hesitant to make this soup because it didn't look like it had enough "spice". I was SO wrong. This is a ...