Kale and Bean Soup

This is a great vegetarian dish from my collection.


  • 1 tablespoon olive or canola oil
  • 6 to 8 cloves garlic, crushed or minced
  • 1 large onion, chopped
  • 4 cups kale, chopped if fresh (you can use 2 or 3 packages frozen or 2 to 3 cans)
  • 4 cups chicken or veggie broth
  • 2 (15 ounce) cans white beans, any kind
  • 1 can stewed tomatoes or chopped fresh tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • Salt and pepper to taste
  • 1 cup chopped parsley


  1. In a large pot, heat olive oil then add garlic and onion. Sauté until soft. Add kale and sauté until wilted. Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes.
  2. Use a blender, or what have you, to mix the remaining beans and broth until smooth. I bet you're asking why. It's to thicken the soup. Mix into soup. Simmer for 15 to 20 minutes.
  3. Serve it up in bowls and dress with parsley.

Submitted to Recipe Goldmine by Gil Sequira whose website you can visit at: portuguese-Recipes