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Kale and White Bean Soup by

Tags: make_ahead

This recipe is much better after it's sitting in the fridge for a couple days, so good to make on a Sunday for a Monday or Tuesday dinner.


~30 ounces ready to eat canellini beans, drained
2 onions, coarsely chopped
2 tbsp olive oil
4 garlic cloves, finely chopped
5 cups broth
Parmigiano-Reggiano rind
salt and pepper to taste
1 bay leaf
1 tsp rosemary
8 carrots, cut into bite sized pieces
1 lb kale, stems and center ribs discarded and leaves coarsely chopped
(can also add sliced sausage to this soup, brown before adding to soup)


1. Heat oil in soup pot over med-low heat, cook onions until softened
2. Add garlic and cook, stirring 1 minute.
3. Add beans, broth, cheese rind, salt, pepper, bay leaf, rosemary, carrots and kale and simmer, uncovered, until carrots and kale are tender (15-20 minutes).
4. Remove bay leaf and cheese rind (if necessary)
5. If too thick, thin with water
**best after a day or two, cool completely then store in refrigerator. Reheat when ready to serve.

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