This easy bean soup with kale will warm you up! Made on the stovetop, it combines tender kale, beans, and diced tomatoes in a flavorful broth for a hearty dinner! We love serving ours with crusty bread or dinner rolls.
Kale Bean Soup Recipe
I love kale and beans together! Just like my Kale Bean and Potato Soup, this is just as yummy but has diced tomatoes and lots of spices added in!
Made on the stovetop with tender kale, hearty beans (white beans and pinto beans!), and canned diced tomatoes simmered in a flavorful veggie broth, it’s perfect for a quick and satisfying dinner any night of the week. And bonus: You can meal prep this to have on hand for crazy weeknights!
Enjoy a warm bowl of this bean and kale soup soon that your whole family will love!
Chop That Kale into Bite Size Pieces
Let’s just talk about kale real quick, because who doesn’t love some kale talk? The kale for this soup should be pretty small so it cooks faster and fits on a spoon.
I remove the kale from the stem, and then keep tearing up the pieces until they’re small enough. I’m team “tear” btw, I never chop my kale with a knife, always tear with my hands.
How to Make Stovetop Kale Bean Soup
Sauté garlic and onion until onion is softened in a large pot (I love this one!). Yup, you need 6 cloves of garlic for this recipe, your kitchen is going to smell AMAZING!
Add kale and continue stirring until kale is wilted. This takes a couple of minutes.
Add some broth, some beans, tomatoes, Italian seasoning, cayenne pepper, and salt & pepper and simmer for 20 minutes.
I mentioned above that you’re only adding some of the broth and beans. The other broth and beans we’re going to blend to help thicken up the soup in a bit. You’ll want to add the broth and beans (about 3/4 cup will be left) to a food processor or blender and blend until it’s smooth.
Stir thickened broth & beans into soup and simmer for 15 more minutes.
Allow to cool down to eat, and then serve in bowls. Optional, but we love some Parmesan cheese sprinkled on top. I hope you enjoy this bean soup!
Meal Prep, Storing and Freezing This Soup
This soup works well for meal prep! In fact, I always think soup tastes better after it sits overnight. Make the soup as instructed, allow to cool and then either refrigerate or freeze this soup.
If you’re refrigerating, use within 2 days. If you’re freezing, use within 6 months. For freezing directions, store in freezer bags and defrost naturally in the refrigerator overnight, or throw in the microwave for a quick defrost. Then place in a pot over medium high heat until warm.
Pin for later:
Kale, White Bean and Diced Tomato Soup
PrintIngredients
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 1 small onion chopped
- 4 cups kale chopped small
- (1) 15 ounce can white beans
- (1) 15 ounce can kidney beans
- 4 cups vegetable broth
- (1) 15 ounce can diced tomatoes
- 2 teaspoons Italian seasoning
- pinch cayenne pepper
- salt & pepper to taste
Instructions
- In a large pot over medium high heat, add olive oil and sauté garlic and onion until onion is softened, about 2-3 minutes.
- Add kale and continue stirring until wilted, this takes a couple of minutes.
- Add the white beans and kidney beans to a small bowl. Add 3 cups of the vegetable broth, 2 cups of the combined beans, diced tomatoes, Italian seasoning, cayenne, and salt & pepper to taste to the pot. Bring to a boil and then simmer for 20 minutes.
- In a small food processor or blender, blend the remaining 1 cup of broth and beans until they’re smooth.
- Add smooth broth and bean mixture into pot and simmer for 15 additional minutes.
- Allow to cool to eat, serve in bowls and sprinkle Parmesan cheese on top. Enjoy!
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