Kale Soup

Kale Soup

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 6-8 servings 1x


You’ll never miss the meat in this hearty and comforting soup full of kale, beans and vegetables!



  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped (about 1-1/2 cups chopped)
  • 1 tablespoon freshly minced garlic
  • 1 bunch of kale, rinsed, large stems removed and coarsely chopped
  • 1 (32-ounce) container vegetable broth
  • 1 (28-ounce) can diced tomatoes (undrained)
  • 2 (15.5-ounce) cans cannellini beans (undrained)
  • 4 carrots, peeled and sliced (about 2 cups)
  • 3 russet potatoes, peeled and sliced into bite size chunks (about 4 cups)
  • 1 tablespoon Italian seasoning
  • Salt and pepper, to taste


  1. Heat olive oil over medium high heat in a 6-quart dutch oven or soup pot. Add onions and garlic and cook for 2 minutes, or until onions are soft, stirring constantly. Add kale and cook for an additional 2 minutes, stirring constantly.
  2. Add vegetable broth, diced tomatoes, cannellini beans, carrots, potatoes and Italian seasoning. Bring to a gentle boil and reduce heat to maintain a gentle simmer. Cover and cook for 25-30 minutes, or until potatoes and carrots are tender.  Season with desired amounts of salt and pepper.

  • Category: Soup
  • Cuisine: American

Keywords: kale soup, kale soup recipe, white bean and kale soup, potato kale soup, white bean kale soup