White Bean and Kale Soup

Prep Time

10 minutes

Prep Notes

Use canned beans, or dried that have already been cooked.

Cooking Time

25 minutes


2 cups cooked great Northern or cannellini beans

3 carrots, peeled and diced

1 onion, diced

2 stalks celery, diced

5 cloves garlic, diced

1 28 oz can tomato puree

1/2 bunch of kale, washed and chopped

1 tsp balsamic vinegar

2 tbsp olive oil

2 bay leaves

2 cups veggie stock or water

1/4 tsp dried thyme

salt & pepper to taste


Heat olive oil in a soup pot. Add onion, carrot, celery, salt & pepper, thyme and bay leaves and cook 10 minutes. Add garlic and saute another 5 minutes. Add beans, tomato puree and water, cover and simmer on medium 20 minutes or until all veggies are tender. Add chopped kale at the very end of cooking time, and allow to boil about 2 minutes more.