Kale Bean Soup Recipes

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KALE AND WHITE BEAN SOUP



Kale and White Bean Soup image

Mash the beans, and use them to thicken the broth; leave some whole for added texture.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 9

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)

Steps:

  • 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.

Nutrition Facts : Calories 441 g, Fat 12 g, Protein 22 g

KALE & BEAN SOUP



Kale & Bean Soup image

Chock-full of veggies, this soup soothes both the body and the spirit. The kale is packed with nutrients, including omega-3s, and the beans add a natural creaminess. -Beth Sollars, Delray Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

2 medium onions, chopped
2 cups cubed peeled potatoes
1 tablespoon olive oil
4 garlic cloves, minced
1 bunch kale, trimmed and coarsely chopped
3-1/2 cups vegetable broth
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups water
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

  • In a Dutch oven, saute onions and potatoes in oil until tender. Add garlic; cook 1 minute longer. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender., Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through.

Nutrition Facts : Calories 152 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

BLACK BEAN AND KALE SOUP



Black Bean and Kale Soup image

Provided by Katie Lee Biegel

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 quart low-sodium vegetable broth
Two 15-ounce cans black beans
2 cups frozen chopped kale
Sour cream, shredded cheese and diced avocado, for serving, optional

Steps:

  • In a Dutch oven, heat the olive oil over medium heat. Add the onion and saute until tender and translucent, 7 to 8 minutes. Stir in the garlic and cook 1 minute. Add the broth, beans (do not drain) and kale. Bring to a low boil, reduce to a simmer, cover and cook until heated through, about 25 minutes.
  • Serve with sour cream, shredded cheese and diced avocado, if desired.

SIMPLE AND DELICIOUS KALE SOUP



Simple and Delicious Kale Soup image

This kale soup recipe is quick, easy, and delicious.

Provided by Heidirs

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 30m

Yield 2

Number Of Ingredients 6

1 tablespoon butter
1 small onion, chopped
2 cups chicken broth
1 small tomato, chopped
3 cups loosely packed chopped kale
1 cup canned white beans, rinsed and drained

Steps:

  • Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
  • Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 43.9 g, Cholesterol 20.3 mg, Fat 7.5 g, Fiber 9.4 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 1054.3 mg, Sugar 4.1 g

HEALTHY BEAN SOUP WITH KALE



Healthy Bean Soup With Kale image

We've all heard how anti-oxidants fight cancer, save eyesight, and prevent clogged arteries. Turns out lutein, a delicious 7 mg dose of which is supplied with each serving of this recipe, is even more beneficial than beta carotene. It delays lung aging and combats arthritis to boot! Who knew improving your health could be so quick and easy, and taste so good? Try it -- you'll see! P.S. Since I felt this lacked enough elements to chew on, I've been adding canned, sliced carrots (fast, easy & healthy!) for quite a while, and thought I'd update the recipe. Also, sometimes I add another can of beans, for the same reason. Glad so many of you have been enjoying this. There's a container in my frig right now - yum!

Provided by Barbara Steele

Categories     Lunch/Snacks

Time 22m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
8 garlic cloves, minced
1 medium yellow onion, chopped
4 cups raw kale, chopped (be sure to remove the spiny sections, there won't be many, but those that remain will be tough)
4 cups chicken broth or 4 cups vegetable broth, divided
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans navy beans, undrained, split
2 (15 ounce) cans sliced carrots, undrained
1 (28 ounce) can diced tomatoes
2 teaspoons Italian herb seasoning
salt and pepper
1 cup chopped parsley
shredded parmesan cheese

Steps:

  • In a large pot, heat olive oil.
  • Add garlic and onion; saute until soft and the onion is transparent.
  • Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes.
  • Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the carrots, tomatoes, herbs, salt and pepper.
  • Simmer 5 minutes.
  • In a blender or food processor, mix the reserved beans and broth until smooth.
  • Stir into the soup to thicken it nicely.
  • Simmer 15 more minutes.
  • Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.
  • Serve with a nice loaf of crusty bread to soak up all the yummy broth!
  • For Vegetarian use the vegetable broth.

KALE AND BEAN SOUP



Kale and Bean Soup image

This recipe is from my web-site ( www.portuguese-recipes.com ).It has many variations this is my rendition of it.It's a great meatless soup but you can always add sausage or even stew beef.

Provided by Gil24790

Categories     Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil or 1 tablespoon canola oil
6 -8 garlic cloves (crushed or minced)
1 large onion, chopped
4 cups kale, chopped if fresh (you can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans)
you can substitute spinach, swiss chard, mustard greens, cabbage, turnip greens, collard greens (these work well)
4 cups chicken broth or 4 cups vegetable broth
2 (15 1/2 ounce) cans white beans
1 (15 ounce) can tomatoes or 1 cup chopped tomato
1 teaspoon dried thyme
1 teaspoon rosemary
salt and pepper
1 cup of chopped parsley

Steps:

  • In a large pot, heat olive oil then add garlic and onion.
  • Sauté these ingredients until soft.
  • Add kale and sauté until wilted.
  • Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs,salt and pepper.
  • Simmer 5 to 10 minutes.
  • Use a blender, or what have you, mix the remaining beans and broth until smooth.
  • I bet your asking why, its to thicken the soup.
  • Mix into soup.
  • Simmer for 15 to 20 minutes.
  • Serve it up in bowls and dress with parsley.
  • For Vegetarians use the vegetable broth.
  • Thanks for all the great reviews. All the substitutions and ideas are wonderful. I will try most of them myself. Again thanks. Gil2 ( www.Portuguese-recipes.com).

HEARTY KALE, SQUASH AND BEAN SOUP



Hearty Kale, Squash and Bean Soup image

A substantial main course soup that usually contains beans or other legumes and lots of garden vegetables, call this soup a potage, if you like. Hard squash gives the soup body. Try acorn, Kabocha or delicata squash for a change from the ubiquitous butternut. This soup reheats beautifully, gaining character in the process, so it's an ideal dish to prepare in advance.

Provided by David Tanis

Categories     soups and stews, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds winter squash, such as acorn, Hubbard or butternut, peeled and cut into 1/2-inch cubes
Salt and pepper
Extra-virgin olive oil
1 large leek, white and light green parts cut into small dice
2 medium onions, cut into small dice
1/2 pound semi-dry Spanish chorizo or smoked kielbasa, cut into thin coins
3 garlic cloves, minced
1/4 teaspoon red-pepper flakes
3 cups cooked cannellini beans, from 1 pound dry or use 2 (15-ounce) cans, rinsed and drained
8 cups water, bean broth or vegetable stock, plus more as needed
1 pound kale, mustard greens or beet greens, tough stems removed, leaves blanched briefly, squeezed dry and cut into 1/2-inch ribbons

Steps:

  • Heat the oven to 400 degrees. Put the squash cubes on a baking sheet, season with salt and pepper, and coat lightly with olive oil. Roast until tender and lightly caramelized, about 20 minutes. Set aside.
  • Meanwhile, in a heavy soup pot, heat 2 tablespoons oil over medium-high. Add leeks, salt lightly and let cook, stirring, for about 5 minutes, until softened but still bright green. Remove leeks and set aside to stir into soup later.
  • Add a little more oil to the pot, then add the onions. Season with salt and cook until softened, about 5 minutes. Add the chorizo, garlic and red-pepper flakes, and cook for 2 minutes. Add cooked beans and 8 cups water, bean broth or vegetable stock, bring to a simmer, and cook gently for about 30 minutes. Taste and correct seasoning.
  • Gently stir in the cooked squash, kale and reserved leeks, and cook for 10 minutes more on low heat. Add a little more broth or water if the potage seems too thick. Check seasoning and adjust as needed.
  • To serve, ladle into bowls. Finish with a drizzle of olive oil.

SAUSAGE, WHITE BEAN AND KALE SOUP



Sausage, White Bean and Kale Soup image

This sumptuous soup uses a great combo of pantry staples and fresh ingredients to create a super satisfying meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
1/2 lb bulk Italian pork sausage
2 cups diced onions
3/4 teaspoon salt
1 bunch kale, ribs removed, thinly sliced
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
1 carton (32 oz) Progresso™ unsalted chicken broth
1/2 cup grated Parmesan cheese

Steps:

  • In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
  • Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
  • Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 0 g

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