White Bean and Kale Soup

This white bean and kale soup is so healthy and low fat. It’s quick, easy, and so tasty and filling.

This white bean and kale soup is so healthy and low fat. It's quick, easy, tasty and filling. Bakerette.com

I hope everyone had a wonderful, wonderful weekend and that your team won the Super Bowl.

This past Christmas was a challenge because my grandma passed away. She lived a long, sometimes hard, but beautiful life…she was 96 years old. She was in good spirits. Had her full faculties, but was recovering from a fall. As she was being bathed, the air seeped from her lungs and she slumped forward and died. That is the way I want to go, folks. In good health, with a good mind, and just drift away. She deserved to die gracefully with dignity and ease.

Once I made it through the funeral, I went to the doctors Christmas Eve day because I had been having a fever, severe back pain, etc. I knew something was wrong. Every bone in my body ached. It turned out I had a full blown case of a kidney infection and UTI. The doc put me on antibiotics, but I was having a hard time recuperating. My fever kept spiking to 102+ and my bones never quit aching. Very frustrating. I was ready to cancel our Christmas plans with one of our kids and their family, but I felt like I couldn’t do that. Christmas wouldn’t be Christmas without family to celebrate it with. We ended up having a lovely meal. The sickness continued and it turned out I was allergic to the medication. Once the medicine was switched, I quickly recovered.

As a means to soothe my aching body, I made this white bean and kale soup. It’s quick, easy, and so tasty and filling. Mixing part of the beans in a blender gives the soup the nice creamy texture.

This white bean and kale soup is so healthy and low fat. It's quick, easy, tasty and filling. Bakerette.com

Jen at Bakerette.com

White Bean and Kale Soup
Prep time
Cook time
Total time
Recipe type: Soup and Stews
Cuisine: English
Serves: 8
  • 1 tablespoon olive oil or canola oil
  • 8 large garlic cloves, crushed or minced
  • 1 medium yellow onion, chopped
  • 4 cups finely chopped raw kale
  • 4 cups low-fat, low-sodium vegetable broth
  • 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
  • 4 plum tomatoes, chopped
  • 2 teaspoons dried Italian herb seasoning
  • Salt and pepper to taste
  • 1 cup chopped parsley, to garnish (optional)
  1. In a large pot, heat olive oil. Add garlic and onion and saute until onions are soft and transparent.. Add finely chopped kale and continue to saute, stirring frequently until leaves are wilted.
  2. Pour in 3 cups of broth, 2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5 minutes. Add remaining beans and broth to a food processor or blender and pulse until smooth. Stir into soup to thicken. Simmer 15-30 minutes more depending on how soft you like your kale. Garnish with chopped parsley, if desired.

Recipe adapted from AllRecipes.com

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About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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