Kale and White Bean Soup

Recipe Ingredients and Instructions to Download and Print: Kale and White Bean Soup (PDF)

Servings: 5 | Serving Size: 1 cup


6-8 leaves of kale (about 3-4 cups), chopped
1 can (14.5 ounces) white beans, drained and rinsed
1 tablespoon oil, vegetable, canola, or olive
1 tablespoon garlic, minced
1 cup onion, chopped
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 a soup pot.
  4. Add minced garlic and 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: Click on this image for complete nutrition information