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

Heidirs
prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Max Servings:
2
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Ingredients

Directions

  • 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.

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  • 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.

Cook's Note:

Substitute your favorite canned beans for the white beans and season the soup with your favorite spices.

Nutrition Facts

287.69 calories; 14.67 g protein; 43.89 g carbohydrates; 9.44 g dietary-fiber; 4.06 g sugars; 7.47 g fat; 3.87 g saturated-fat; 20.27 mg cholesterol; 16010.02 IU vitamin-a-iu; 4.15 mg niacin-equivalents; 0.45 mg vitamin-b6; 128.97 mg vitamin-c; 127.98 mcg folate; 245.61 mg calcium; 5.82 mg iron; 109.63 mg magnesium; 1204.61 mg potassium; 1054.34 mg sodium; 0.28 mg thiamin; 67.21 calories-from-fat; 58 percent-of-calories-from-carbs; 22 percent-of-calories-from-fat; 19 percent-of-calories-from-protein; 11 percent-of-calories-from-sat-fat


Reviews (27)

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Most helpful positive review

starscape1004
08/13/2014
I think this is my new all time favorite soup! I have made so many different variations of this recipe by using what I had on hand. Instead of olive oil I use coconut oil and add about 4 cloves of fresh garlic...I've added cabbage zucchini crushed red pepper you name it. It gets better every time I make it!
(15)

Most helpful critical review

Anonymous
03/07/2015
simple and good
(1)
34 Ratings
  • 5 Rating Star 25
  • 4 Rating Star 7
  • 3 Rating Star 2
starscape1004
08/13/2014
I think this is my new all time favorite soup! I have made so many different variations of this recipe by using what I had on hand. Instead of olive oil I use coconut oil and add about 4 cloves of fresh garlic...I've added cabbage zucchini crushed red pepper you name it. It gets better every time I make it!
(15)
yoyo1198
01/11/2014
Didn't change a thing. Couldn't be much simpler. And for sure delicious. I've made this many times. Usually use cannellini beans. They come out so creamy.
(13)
stephenie
05/07/2014
I added 1 clove of garlic after frying onion then added 1/2 tsp cumin and 1/2 tsp turmeric and a dash of cayenne pepper at the end - it was delicious I will use it again
(12)
Indy_J
09/14/2014
This recipe was fabulous and so simple yet so tasty!! I had no cannelloni beans but had some red potatoes from the garden. I boiled 5 medium sized red potatoes that were cubed in a vegetarian chicken broth. In a separate pan I sauteed a full onion and about 6 cloves of garlic that I minced in a food processor. I took a host of tomatoes from the garden and pulsed them in the food processor and added it to the onions and garlic and reduced this mixture. This I added to the potatoes and kale. I always de-stem kale (the main stem) I think it reduces the bitterness - I also chopped it finely. I used no other spices other than extra salt and pepper. It really needs nothing. So impressive and simple. I WILL make this again - so easy to add variable vegetables from the garden. Thanks so much for posting!
(9)
Robin Eastcott
05/15/2014
Delicious and wholesome for lunch or a light supper. I added a cup more broth and used cannelloni beans as suggested by an other reviewer and added some hot sauce and grated Parmesan before serving.
(7)
Deb C
01/27/2014
This soup was so simple to make and absolutely delicious. I used my homemade chicken broth and a full can of white beans. It was perfect healthy and tasty.
(5)
keebdaisy
12/24/2016
This was a nice change from the other kale soups that I make like (Olive Garden's which I prefer) but welcomed the change of flavors this one gave. I pretty much kept to the recipe but did use some cherry tomatoes for the small tomato (what I had on hand) and I did add a clove of garlic while sauteing the onion. I did cook a little longer at the end just because I wanted the kale cooked a bit more. Made again and this time I doubled the recipe and used a can of diced tomatoes. I thought this gave too much of a tomato taste so next time back to just a tomato. Did add some garlic again to the onion while sauteing.
(4)
Karen
04/15/2015
Wow! So easy & quick & delicious! I had left over rotisserie chicken kale zucchini and homemade chicken broth that I needed to hurry and use before they went bad. I sauteed some red onions and red bell peppers and as one recommendation suggested I also add potatoes and red pepper flakes. After tasting it I realized I also had some cheese tortillini in the freezer & added those right at the end - it made this recipe absolutely perfect! I also added grated parmesan on top just before serving. What a great way to use up everything in the fridge without waste & my husband scarfed it down!
(4)
Brynne Baruch
07/03/2015
I'm always surprised how easy and delicious this is. I get tons of Kale from my CSA so this is one way to get it eaten while fresh! I usually add whatever needs to go I affectionately call this 'kitchen sink soup'. Typically I add garlic with the onions and cayenne before the liquid and a can of corn. I have added green beans chard zucchini...you name it! You can't really go wrong. It's a canvas waiting for your touch.
(4)