Kale and White Bean Soup

Number of Servings: 4 | Serving Size: 1 cup


6-8 leaves of kale (about 3-4 cups)
1 can (14.5 ounces) white beans
1 tablespoon olive oil
1 cup onion
4 cups low sodium vegetable or chicken broth


  1. Wash and chop kale and onion into small pieces (no larger than ½ inch square.)
  2. Drain and rinse white beans. Set aside.
  3. Heat oil in soup pot.
  4. Add chopped onions, sauté until translucent.
  5. Add kale to onions and sauté for 3-5 minutes, or until kale is bright green.
  6. Add chicken broth and rinsed and drained white beans, and bring to a boil.
  7. Simmer 10-15 minutes.


Make more hearty by adding leftover cooked, chopped chicken, turkey or sweet sausage.

Kale and White Bean Soup Food Nutrition Facts Label: Click on this image for complete nutrition information