White Bean and Kale Soup

This is a go-to favorite for any of the following reasons – it is rainy/cold/damp, we found some nice kale at the farm stand, we bought interesting sausages from the food co-op, we wanted something that cooks up quickly, we had a bad day, or we just wanted to enjoy it again.

White Bean and Kale Soup

White Bean and Kale Soup
Servings: 4
Prep time: 20 minutes
Total time: 40 minutes


  • 1 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 19 oz. cans cannellini beans, drained & rinsed
  • 4 cups of kale, chopped or hand shredded into bite size pieces


  1. Heat the oil in a large pot and cook the garlic for about 30 seconds.
  2. Add the broth and bring to a boil.
  3. Add the beans, bring back up to a simmer, reduce the heat to maintain the simmer and cook for about 5 minutes.
  4. Remove 1 cup of soup with beans and puree in a blender until it is smooth. Add the puree back to the soup. This helps thicken the soup and gives it a creamy taste without the use of any dairy.
  5. Add the kale and simmer for another 5 to 7 minutes. The kale should be tender.
  6. Season with salt & pepper to taste and serve.

The original recipe called for 8 oz. of kielbasa to be thinly sliced and cooked first in the pot. It is then set aside and added back with the kale. To make the recipe vegetarian friendly we cook & serve the kielbasa separately. The soup is great either way. The picture above includes some kielbasa.

I have made a triple batch of this soup for our Saturday night gatherings. We serve it with the keilbasa on the side, a big salad and some homemade bread.

I have cheated with respect to the garlic on occasion. If we have a jar of Stonewall Kitchen Roasted Garlic and Onion Jam in the fridge I’ll use a couple of heaping tablespoons of the jam instead of the fresh garlic. It works well and adds a hint of sweetness.


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