Kale & White Bean Soup

Kale & White Bean Soup



1 bunch Kale – (I prefer dinosaur kale) Stripped from center vein and chopped.

4 to 6 stalks celery, chopped

4 to 6 carrots, chopped

2 to 3 garlic cloves, crushed & chopped

1 large Walla Walla onion, chopped

1 15.5 oz can Fire Roasted Diced Tomato’s

2  15.5 oz can Cannellini Beans (or substitute with Great Northern Beans), rinsed and drained

2 Tbsp Olive Oil – (more if needed for sautéing}

2 tsp salt

½ tsp red pepper flakes (optional)

1 ½ tsp black pepper

2 tsp cumin

2 Tbsp Better Than Boullion Roasted Chicken Base (or Seasoned Vegetable Base)

2 Cups Hot Water

6 cups water



1.      In a large Stock Pot  or Dutch Oven sauté  the chopped onion, celery and carrots for 5 minutes until they start to soften.

2.      Then add the chopped garlic, salt, pepper, cumin and red pepper flakes (optional) and continue to sauté for another 2 minutes.

3.      In small batches add the chopped Kale and stir until the Kale starts to wilt and then continue to add the rest of the Kale until it is all incorporated. You might need to add more olive oil so that all ingredients are lightly covered and the Kale is wilted.

4.      Then add the beans and tomato’s including the sauce from tomato can.

5.      Dissolve the Better Than Boullion of choice in the 2 cups of hot water and add to the soup. You can then add the additional 6 cups of water,  cover pot and let  simmer for 30 minutes. You will want to taste for seasoning and add salt/pepper as needed. Let the soup sit for 30 minutes before serving.