Bean Soup With Kale

Bean Soup With Kale

554 Reviews 38 Pics
USA WEEKEND columnist Jean Carper
Recipe by  USA WEEKEND columnist Jean Carper

“Each serving supplies 7mg of lutein, a healthy dose for the day.”

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (554)

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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.



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.

bitch'n kitchen

bitch'n kitchen

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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Amount Per Serving (8 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 31 g
  • 10%
  • Protein
  • 11 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 269 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

The Best Bean and Ham Soup


next recipe:

Bean and Kale Ragu