You are here

White Bean Kale Soup


La Pomme de Portland--given to Eve by a friend---some changes by Eve

A hearty and nutritious combination of greens and beans.


350 ml 1 & 1/2 cups or one 15-oz can cannellini beans, drained and rinsed
15 ml1 T. oil
1 medium onion, diced
2 large carrots, diced
2 celery sticks, diced
2 large garlic cloves, minced
2 ml1/2 tsp. salt
2 ml1/2 tsp. oregano
pinch of red pepper flakes
freshly ground black pepper
950 ml4 c. vegetable broth
6-8 c. loosely packed kale, chopped

vegan parmesan, store-bought or try Walnut Parm


Heat the oil in a soup pot and add the onion, carrots, and celery. Saute until soft, about 8 minutes. Add garlic and saute one minute more. Stir in the beans, oregano, red pepper flakes, salt, a grinding of pepper, broth and kale.

Bring the soup to a boil, then lower the heat and simmer uncovered for about 40 minutes. Taste and add more seasonings if needed. Ladle into soup bowls and top with parmesan. Enjoy!

Major Ingredients: 


Goin' shoppin' for some kale tomorrow! Perfect sounding soup for upstate Noo Yawk : D this time of year

Blessings to all for a Happy & healthy New Year