White Bean and Kale Soup

White Bean and Kale Soup

From: Vegetarian Times

Servings: Serves 6


1 tablespoon  olive oil

1 small onion, halved and thinly sliced (1 cup)

3 cups  chopped kale (I prefer lacinato kale for this recipe – flat, dark green leaf)

1 small  garnet yam, peeled and diced (1 cup)

1-2 tsp. smoked sweet paprika, plus more for garnish

1 -2 tsp.  curry powder

1 bay leaf

4 cups vegetable broth (I prefer BetterThanBouillon vegetable broth or no-chicken broth)

2 15.5-ounce  cans great Northern beans, drained and rinsed, divided

2 tablespoons  red wine vinegar


1. Heat oil in saucepan over medium heat. Add onion, and cook 8 minutes, or until lightly caramelized, stirring often.

2. Add kale, and cook 4 to 5 minutes, or until wilted. Stir in yam, paprika, curry powder, and bay leaf; cook 1 minute more, or until fragrant.

3. Add broth, and bring to a simmer. Reduce heat to medium-low, and cook 30 minutes, or until kale and yam are tender. Puree 1 cup beans with 3/4 cup water in blender or food processor. Add puree and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper. Sprinkle each serving with paprika.

Nutrition Facts

Calories 165, Total Fat 2.5 g, Saturated Fat .5 g, Sodium 543 mg, Carbohydrate 34 g, Fiber 10 g, Protein 9 g, Sugars 7 g
Percent Daily Values are based on a 2,000 calorie diet

This entry was posted in Soup - warm from the inside out, Uncategorized. Bookmark the permalink.

2 Responses to White Bean and Kale Soup

  1. lweise says:

    okay what’s with the fenugreek? AND what do you have that’s a substitute for Chicken Noodle Soup for your sick friend?

    • Marie says:

      Hope you’re feeling better by now. Fenugreek is a WONDERFUL spice used a lot in indian cooking. I could just sit and smell the bottle… it is so yummy. I get mine at a spice store. Not sure if Meijer has it or not. I do have a vegan chickpea-noodle soup somewhere. I’ll find it and post it eventually. 🙂

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