Southern Lady Magazine

White Bean and Kale Soup

Put a fresh spin on wintertime meals with this simple and flavorful White Bean and Kale Soup.

White Bean and Kale Soup
Makes 12 to 16 servings
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  1. 2 tablespoons olive oil
  2. 1 tablespoon minced garlic
  3. 1 large yellow onion, chopped
  4. 3 quarts vegetable broth
  5. 4 (15.5-ounce) cans cannellini beans, undrained
  6. 3 (15.5-ounce) cans navy beans, undrained
  7. 3 pounds red potatoes, cubed
  8. 2 cups chopped carrot
  9. 1 cup chopped celery
  10. 2 teaspoons garlic powder
  11. 1 teaspoon salt
  12. ½ teaspoon ground black pepper
  13. 1 pound kale, ribs removed and chopped
  1. In a large Dutch oven, heat olive oil over medium heat. Add garlic; cook for
  2. 1 minute, stirring constantly. Add onion; cook for 10 minutes, stirring occasionally. Add vegetable broth, beans, potatoes, carrot, celery, garlic powder, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, for 1 hour, stirring occasionally. Add kale; cook for 2 to 3 minutes, stirring frequently, until kale is tender.
Southern Lady Magazine

Discover more seasonal recipes by ordering your copy of Southern Lady’s January/February 2017  issue.