Bean Soup with Kale

This white bean and kale soup with garlic, onion, fresh plum tomatoes, parsley, and a base of chicken broth can be made with cannellini or navy beans.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 131 Calories

Ingredients

• salt and pepper to taste
• 1 cup chopped parsley
• 1 medium yellow onion, chopped
• 1 tablespoon olive oil or canola oil
• 8 large garlic cloves, crushed or minced
• 4 cups chopped raw kale
• 4 cups low-fat, low-sodium chicken or vegetable broth
• 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
• 4 plum tomatoes, chopped
• 2 teaspoons dried Italian herb seasoning

Recipe Instructions

Step 1

Gather all ingredients.

Step 2

Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft.

Step 3

Add kale; cook and stir until wilted.

Step 4

Add 3 cups broth, 2 cups beans, tomatoes, herb seasoning, salt, and pepper; bring to a boil, then reduce heat and simmer for 5 minutes.

Step 5

Mix remaining beans and broth in a blender or food processor until smooth.

Step 6

Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.