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Gallery Kale and White Bean Soup Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 pound kale, stems (and veins, if desired) removed and leaves washed 2 tablespoons olive oil 1 onion, chopped 2 cans cannellini beans, (14.5 ounces each), drained and rinsed 4 cups water 2 cups chicken stock, or reduced-sodium canned broth Salt and pepper 4 thick slices country bread Grated Parmesan cheese, (optional)
Gallery Kale and White Bean Soup
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Gallery
Kale and White Bean Soup
Kale and White Bean Soup
Kale and White Bean Soup
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 4
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 1 pound kale, stems (and veins, if desired) removed and leaves washed 2 tablespoons olive oil 1 onion, chopped 2 cans cannellini beans, (14.5 ounces each), drained and rinsed 4 cups water 2 cups chicken stock, or reduced-sodium canned broth Salt and pepper 4 thick slices country bread Grated Parmesan cheese, (optional)
Directions
Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.
Reviews (16)
Add Rating & Review 531 Ratings 5 star values: 112 4 star values: 184 3 star values: 157 2 star values: 71 1 star values: 7
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Reviews (16)
Add Rating & Review 531 Ratings 5 star values: 112 4 star values: 184 3 star values: 157 2 star values: 71 1 star values: 7
Add Rating & Review
531 Ratings 5 star values: 112 4 star values: 184 3 star values: 157 2 star values: 71 1 star values: 7
531 Ratings 5 star values: 112 4 star values: 184 3 star values: 157 2 star values: 71 1 star values: 7
531 Ratings 5 star values: 112 4 star values: 184 3 star values: 157 2 star values: 71 1 star values: 7
5 star values: 112 4 star values: 184 3 star values: 157 2 star values: 71 1 star values: 7
Martha Stewart Member Rating: 5 stars 09/24/2014 YUM! I used butter beans because I didn't have any cannellini and threw in some pickled jalapenos. And a can of cream of celery. So good! Martha Stewart Member Rating: Unrated 01/30/2014 Made this tonight for the first time and was concerned about the lack of herbs. So, after reading a lot of reviews I added some things. Carrots, garlic, a Parmesan rind, and finally herbes de Provence. First, the smell was mouth watering and it didn't disappoint the taste buds. Next time I will try it with Italian sausage. Martha Stewart Member Rating: Unrated 01/09/2013 I didn't use the bread or Parmesan, and I didn't feel like it was missing anything. (I was afraid of it turning out bland, however, so I did add a bay leaf, 1 large chopped stalk of celery, and large handful of sliced baby Portabella mushrooms. I also swapped the amounts of water and broth, using twice as much broth than water). My family loved it! Excellent the next day too! Thanks M.S. for a tasty, yet simple recipe! Martha Stewart Member Rating: Unrated 12/16/2012 I added red and white potatoes, a handful of thyme sprigs, red pepper flakes, a parmesan rind, and garlic to the onions. All of the suggestions below were very helpful. The recipe itself is a little bland, but turned out amazing with all of those additions. Martha Stewart Member Rating: Unrated 10/02/2012 Good mostly in that it's very quick simple. Used pre-washed bagged tuscan kale from Trader Joes to make this prep time about 2 minutes. I added a couple parmesan rinds from my freezer. Potatoes are nice for a bit of bulk, but I think the toasted bread is perfect for a light lunch. Also added a couple cloves of sliced garlic to the onions. Martha Stewart Member Rating: Unrated 09/27/2012 This is a great healthy recipe-It is not BLAND unless you are used to processed food or HIGH sodium recipes. It is good!!! and....very easy. Martha Stewart Member Rating: Unrated 09/25/2012 As much as I agree w/ Anj8326 that this recipe can be a little bland, there are plenty of suggestions other readers have provided if you prefer a soup with more punch. I've made this soup a handful of times and would suggest adding a couple of garlic cloves, thyme or rosemary sprigs, and if you'd like a few potatoes i.e. Red skin or Yukon gold potatoes hold much better in soups. Martha Stewart Member Rating: Unrated 08/16/2012 nothing special...pretty bland...would not recommend this recipe to anyone Martha Stewart Member Rating: Unrated 06/03/2012 It's a decent soup. Nothing extraordinary, just fine. I recommend adding extra beans. Martha Stewart Member Rating: Unrated 10/07/2011 This is a fantastic soup! So easy too! Mashing half the beans in any bean soup/chili/red beans and rice recipe is the take away here. I added 3 cloves of garlic, a couple sprigs of rosemary and of thyme and some crushed red pepper flakes. I might also try a squeeze of lemon next time. Enjoy! Martha Stewart Member Rating: 5 stars 06/27/2011 I loved this soup! I am not ashamed to admit that I ate nearly the entire pot the night I made it. It gets better the longer it sits on the stove--the beans melt a bit and thicken the broth, and the kale imparts a subtle flavor that develops as it sits. The soup is even better with the toasted bread, some good extra virgin olive oil, and shaved parmesan. In fact, the topping is crucial to turn it from a good soup to a fantastic one. Martha Stewart Member Rating: Unrated 03/02/2011 We added a couple sprigs of fresh Rosemary, the garlic suggested by another reviewer, and a cup of corn. Made this an even tastier dish! Martha Stewart Member Rating: Unrated 03/22/2010 This was delicious Martha Stewart Member Rating: Unrated 01/17/2010 garlic%21%21%21%21 Martha Stewart Member Rating: Unrated 11/18/2009 This soup was very bland. Suggestions for spicing it up?Martha Stewart Member
Rating: 5 stars 09/24/2014
YUM! I used butter beans because I didn’t have any cannellini and threw in some pickled jalapenos. And a can of cream of celery. So good!
Rating: 5 stars
Rating: Unrated 01/30/2014
Made this tonight for the first time and was concerned about the lack of herbs. So, after reading a lot of reviews I added some things. Carrots, garlic, a Parmesan rind, and finally herbes de Provence. First, the smell was mouth watering and it didn’t disappoint the taste buds. Next time I will try it with Italian sausage.
Rating: Unrated
Rating: Unrated 01/09/2013
I didn’t use the bread or Parmesan, and I didn’t feel like it was missing anything. (I was afraid of it turning out bland, however, so I did add a bay leaf, 1 large chopped stalk of celery, and large handful of sliced baby Portabella mushrooms. I also swapped the amounts of water and broth, using twice as much broth than water). My family loved it! Excellent the next day too! Thanks M.S. for a tasty, yet simple recipe!
Rating: Unrated 12/16/2012
I added red and white potatoes, a handful of thyme sprigs, red pepper flakes, a parmesan rind, and garlic to the onions. All of the suggestions below were very helpful. The recipe itself is a little bland, but turned out amazing with all of those additions.
Rating: Unrated 10/02/2012
Good mostly in that it’s very quick simple. Used pre-washed bagged tuscan kale from Trader Joes to make this prep time about 2 minutes. I added a couple parmesan rinds from my freezer. Potatoes are nice for a bit of bulk, but I think the toasted bread is perfect for a light lunch. Also added a couple cloves of sliced garlic to the onions.
Rating: Unrated 09/27/2012
This is a great healthy recipe-It is not BLAND unless you are used to processed food or HIGH sodium recipes. It is good!!! and….very easy.
Rating: Unrated 09/25/2012
As much as I agree w/ Anj8326 that this recipe can be a little bland, there are plenty of suggestions other readers have provided if you prefer a soup with more punch. I’ve made this soup a handful of times and would suggest adding a couple of garlic cloves, thyme or rosemary sprigs, and if you’d like a few potatoes i.e. Red skin or Yukon gold potatoes hold much better in soups.
Rating: Unrated 08/16/2012
nothing special…pretty bland…would not recommend this recipe to anyone
Rating: Unrated 06/03/2012
It’s a decent soup. Nothing extraordinary, just fine. I recommend adding extra beans.
Rating: Unrated 10/07/2011
This is a fantastic soup! So easy too! Mashing half the beans in any bean soup/chili/red beans and rice recipe is the take away here. I added 3 cloves of garlic, a couple sprigs of rosemary and of thyme and some crushed red pepper flakes. I might also try a squeeze of lemon next time. Enjoy!
Rating: 5 stars 06/27/2011
I loved this soup! I am not ashamed to admit that I ate nearly the entire pot the night I made it. It gets better the longer it sits on the stove–the beans melt a bit and thicken the broth, and the kale imparts a subtle flavor that develops as it sits. The soup is even better with the toasted bread, some good extra virgin olive oil, and shaved parmesan. In fact, the topping is crucial to turn it from a good soup to a fantastic one.
Rating: Unrated 03/02/2011
We added a couple sprigs of fresh Rosemary, the garlic suggested by another reviewer, and a cup of corn. Made this an even tastier dish!
Rating: Unrated 03/22/2010
This was delicious
Rating: Unrated 01/17/2010
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Rating: Unrated 11/18/2009
This soup was very bland. Suggestions for spicing it up?
All Reviews for Kale and White Bean Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Kale and White Bean Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
