Kale and White Bean Soup


  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 garlic clove finely diced
  • 4 cups vegetable broth
  • 3 cups water
  • Kale remove center rib, rinse and roughly chopped – about 4 cups
  • 1 tsp finely chopped fresh rosemary
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 cup diced carrots
  • 1 cup chopped tomato
  • 1 can white beans rinsed and drained
  • Dash hot pepper flakes

Cook onion in oil until softened about 3 minutes.  Add garlic and cook another minute.  Add broth, water, kale, rosemary, salt and pepper.  Simmer 15-20 minutes until kale is tender.  Add carrots, tomato, beans and pepper flakes and cook another 5 minutes or until carrots are tender.  Garish with diced green onion and fresh basil.

kale1 kale2




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